Barley Pilaf
This is such a nice change of pace from rice. The first time I made it I used Imagine Vegetable stock, and it came out almost orange and too salty because of the stock. The next time I used home made stock and it was much nicer, with a more delicate flavor and color. Barley is so creamy and good, it is a shame to only have it in soup. Sometimes I feel a little guilty relying on Mr. Bittman so much, but when he does things like get me to try something like barley and then I love it and start cooking it a lot, what am I supposed to do? For pity’s sake, if you don’t have the book, get it. The link’s right there.
Serves 4
40 – 50 Minutes
2 tbsp butter or olive oil
1/2 cup scallion or onion
1 cup pearl barley
1 tsp chopped fresh tarragon or 1/2 tsp dried, or 1 tbsp chopped fresh chervil, mint, dill or parsley
3 cups stock
s & p
Chopped parsley leaves for garnish (does the word “optional” ever need to be said about this?)
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, liquid 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 of all the liquid has been absorbed and the barley is not quite done. Or, if the barley is tender but a little liquid remains, simply cover and turn off the heat; the barley will absorb the liquid within 10 minutes. If 1/4 cup or more of liquid remains(unlikely), uncover and raise the heat a bit; cook, stirring, until the barley is fluffy and the liquid evaporated.
2 tbsp butter or olive oil
1/2 cup scallion or onion
1 cup pearl barley
1 tsp chopped fresh tarragon or 1/2 tsp dried, or 1 tbsp chopped fresh chervil, mint, dill or parsley
3 cups stock
Date: January 9, 2010
