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Prep Time: 30 Minutes Cook Time: 53 Minutes |
Ready In: 83 Minutes Servings: 4 |
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In 'Around My French Table' by Dorie Greenspan Ingredients:
1 tablespoon unsalted butter |
1 small onion, finely chopped |
salt |
fresh ground black pepper |
1/2 cup pearl barley |
1 3/4 cups chicken broth |
1/2 cup water |
1 bay leaf |
1 small carrot, peeled, cut into small cubes |
1/2 red bell pepper, cut into small cubes |
4 scallions, white and light green parts only, sliced |
1/2 lemon, zest of |
Directions:
1. Melt butter in a medium saucepan over medium heat.
2. Add in onion and season lightly with salt and pepper; stir to coat with butter, and cook and stir until it is soft but not colored, about 3-5 minutes.
3. Add in the barley and cook, stirring, for 3 minutes.
4. Increase heat, pour in the broth and water; toss in the bay leaf, and bring to a boil.
5. Stir; decrease heat so that the broth simmers; cover pan, and cook for 30 minutes, or until the barley is almost tender (it should retain a bit of chew).
6. Sprinkle over the carrot; cover again, and cook for 5 minutes.
7. Add the red pepper, stir the pilaf, cover pan, and turn off the heat.
8. Allow the pilaf to rest for 5-10 minutes.
9. Stir in the scallions and grated lemon zest; remove bay leaf, and taste for salt and pepper before serving.
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