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Prep Time: 25 Minutes Cook Time: 49 Minutes |
Ready In: 74 Minutes Servings: 8 |
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This barley pilaf is excellent with roast pork or beef. From a November 1985 issue of Bon Appetit in a Delicious Do-Ahead Dinner Meals feature. Ingredients:
6 tablespoons butter (3/4 stick) |
1 1/2 cups chopped leeks (white part only) |
1 cup thinly sliced celery |
2 cups pearl barley (about 16 oz.) |
2 bay leaves |
1 teaspoon dried thyme, crumbled |
1 teaspoon salt |
fresh ground pepper |
3 1/2 cups beef stock |
1/2 cup dry red wine |
1/2 cup minced fresh parsley |
1/4 cup snipped fresh chives |
Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in ovenproof casserole over medium-low heat.
3. Add leek and celery and cook until soft, stirring occasionally, about 6 minutes.
4. Add barley and stir 3 minutes.
5. Add bay leaves, thyme, salt and a generous amount of pepper.
6. Mix in stock and wine; bring to boil.
7. Cover tightly and bake until liquid is absorbed, 35 to 40 minutes.
8. Stir in parsley and chives; serve immediately.
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