cateory: courses
Barley Pilaf
Reviews: 198
Ingredients:
-
In typical pilaf fashion, here you saute barley before cooking it with stock or water. Other grains you can use: millet, quinoa.
- 2 tablespoons butter or extra virgin olive oil
- 1/2 cup chopped scallion or onion
- 1 cup pearled barley
- 1 teaspoon chopped fresh tarragon leaves, 1/ 2 teaspoon dried, or 1 tablespoon chopped fresh chervil, mint, dill, or parsley leaves
- 3 cups chicken, beef, or vegetable stock or water
- Salt and freshly ground black pepper
- Chopped fresh parsley leaves for garnish
How to make
Barley Pilaf
Barley Pilaf
- Put the butter or oil in a medium to large skillet over medium-high heat. When the butter is melted or the oil is hot, add the scallion and cook, stirring, until softened, about 5 minutes.
- Add the barley and cook, stirring, for a minute or so, until glossy; add the herb, stock, and salt and pepper. Bring to a boil.
- Turn the heat down to low, cover, and cook for 30 minutes. Check the barley’s progress: It’s done when tender and all the liquid is absorbed. Continue to cook if necessary, adding a tablespoon or two more liquid if all the liquid has been absorbed and the barley is not quite done. If the barley is tender but a little liquid remains, cover, remove from the heat, and let rest for 10 minutes.
- If 1/4 cup or more of liquid remains (unlikely), uncover, raise the heat a bit, and cook, stirring, until the barley is fluffy and the liquid evaporated. Fluff with a fork, garnish with parsley, and serve.
Comments for
Barley Pilaf
Barley Pilaf
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