cateory: main_ingredients
Barley pilaf with pearl onions
Reviews: 198
Ingredients:
- 10 ounces white pearl onions (about 2 cups)
- 1 tablespoon chicken fat, margarine, or unsalted butter
- 2 cups pearl barley
- 1 quart homemade or low-sodium storebought chicken stock, plus more if needed
- Coarse salt and freshly ground pepper
- You can substitute frozen pearl onions for fresh, if you like, and skip step 1.
How to make
Barley pilaf with pearl onions
Barley pilaf with pearl onions
- Bring a large saucepan of water to a boil. Add the onions, and blanch until the skins loosen, about 1 minute. Drain the onions in a colander, and rinse with cold water. Peel the onions, and set aside.
- Heat the fat in a large saucepan over mediumlow heat until hot but not smoking. Add the barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.
- Add the stock and reserved onions. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Cover, and cook the barley until it is tender but chewy and all the liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking. Serve hot.
Comments for
Barley pilaf with pearl onions
Barley pilaf with pearl onions
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