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Barley Pilaf with Smoked Ham Hock
Source: dLife

A hearty barley dish flavored with ham and herbs.

Prep Time: 10 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 179.5
Total Carbs 29.2 g
Dietary Fiber 6.1 g
Sugars 1.8 g
Total Fat 3.5 g
Saturated Fat 0.5 g
Unsaturated Fat 0.8 g
Potassium 213.4 mg
Protein 9.4 g
Sodium 230.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  Pork, cured ham, shank, lean, with bone
2 each  medium celery stalks
2 each  bay leaves
0 1/2 tsp  ground sage
1 pinch  black pepper
4 cup  cold water
1 tbsp  Oil, safflower
1 each  medium onions
1 cup  Barley, pearled, dry
  1. Place the ham hock, celery, bay leaves, sage, pepper, and water in a pot. Bring to a boil then reduce heat and cook, uncovered, for about 20 minutes.
  2. In a separate pot, heat the safflower oil over medium heat. Cook the onion for approximately 5 minutes, stir sporadically.
  3. Stir in the barley and cook for another minute.
  4. Pour the broth into the barley and bring to a boil.
  5. Reduce the heat to low and cook until all the liquid has absorbed, about 30 minutes.
  6. If the barley is cooked but there is still liquid turn off the heat and let sit, covered until the grain absorbs the rest of the liquid. If the barley is not cooked pour in 1 or 2 tablespoons of water and continue to cook.

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