 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
From the 'Farmhouse Cookbook' by Susan Herrmann Loomis. The recipe calls for 'hulled barley' and I assume this is the same as 'pearl' barley. It's good made with veggie broth or turkey broth as well as chicken; using veggie broth would make it vegan. I prepare the veggies (onion, carrots, celery) in the food processor instead of dicing. This helps to make the barley the STAR of the show. Ingredients:
1/4 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground mace |
1/4 teaspoon ground black pepper |
1/4 teaspoon ground coriander |
1 pinch ground cloves |
1/2 teaspoon yellow mustard seeds |
1/2 teaspoon brown mustard seeds |
1/4 teaspoon dried red pepper flakes |
2 tablespoons olive oil |
1 cup pearl barley |
1 large onion, peeled and diced |
3 small carrots, peeled and diced |
2 celery ribs, trimmed and diced |
3 cups chicken stock |
salt |
Directions:
1. Combine spices in a small bowl.
2. Heat oil in a large skillet over medium-low heat. Add barley and cook, stirring, until it turns golden brown (4-5 minutes).
3. Add veggies and cook, stirring constantly, until onion begins to turn translucent (3-4 minutes). Stir in spice mixture and cook, continuing to stir, till they send up their perfume (1-2 minutes).
4. Add stock, season with salt to taste, and bring to a boil. Reduce heat. Cover and simmer till barley has absorbed most of the stock and is tender but still has texture (45-50 minutes). Adjust seasonings and serve immediately.
|
|