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+ servings
a platter of warm grains, grapes, and greens pilaf

Autumn Grains, Grapes and Greens Pilaf

Course: Main Dish, Salad, Side Dish
Cuisine: Pacific Northwest
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Egg-Free, Vegan
Total Time: 45 minutes
Servings: 4 main course servings
Author: Pam Spettel
Warm grains like barley, farro, or brown rice, gently sauteed greens, and juicy just harvested grapes and a quick in-the-skillet vinaigrette make this dazzling Pacific Northwest-centric pilaf sparkle. Or, use it as a warm salad. Either way, healthy never tasted so good.
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Ingredients

  • 1 cup hulled barley, farro, or brown rice +see note about hulled and pearled barley
  • 1 bunch greens such as kale, Swiss chard, collards, or mustard
  • 1 small shallot, peeled and diced
  • 4 cloves fresh garlic, peeled and minced or crushed
  • 3-4 tablespoons extra virgin olive oil
  • 3-4 tablespoons roasted barley vinegar, apple vinegar, or white wine vinegar
  • 2 cups seedless table grapes, cut in halve if large
  • salt and freshly ground black pepper
  • 1/2 cup toasted hazelnuts, roughly chopped

Instructions

  • Cook the grains pasta style: Rinse the grains and place them in a medium saucepan and fill the pan with at least 6 cups of water. Add a healthy pinch of salt and stir. Bring to a boil, stir again, and adjust the heat to a slowly bubbling simmer. Cook for 45 - 60 minutes or until the barley is plump and tender. Drain well.
  • While the barley is simmering, wash the greens and remove the stems. Slice the stems into ½" pieces. stack the leaves on top of each other, and roll the stack into a long cigar shape. Slice through the roll first lengthwise, and then into 1" pieces.
  • In a large skillet, warm the olive oil over medium heat. Add the shallot and garlic and saute for 1-2 minutes. Add the cut greens to the pan and saute, stirring every minute or two, until the greens have become tender and soft. Salt and pepper the greens to taste (about 1 teaspoon salt, 1/3 teaspoon pepper).
  • Stir in the warm grains and the vinegar. Taste and adjust the seasoning if you'd like. Remove the pan from the heat. Stir in about half the grapes.
  • Place the warm pilaf in serving bowl or platter. Top with the remaining grapes and the crushed hazelnuts. Serve warm or at room temperature.

Notes

+ Jane Touzalin of The Washington Post says it best.
"Hulled barley, considered a whole grain, has had just the indigestible outer husk removed. It’s darker in color and has a little bit of a sheen. Pearled barley, also called pearl barley, is not a whole grain and isn’t as nutritious. It has lost its outer husk and its bran layer, and it has been polished. It has a lighter, more matte appearance."
They can be used interchangeably. However, hulled barley is a more nutritious whole grain and also holds its shape better is soups and stews. Hulled barley takes up to an hour to cook, whereas the pearled kind cooks in about 30-45 minutes.