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Barley pilaf

  • 1 T Butter or Olive Oil
  • 40 g Scallions or Onion, chopped
  • 100 g Dry Pearled Barley
  • Dried Parsley Leaves or Dried Dill Leaves
  • 340 g Vegetable Stock
  • 1/2 t Medium-Grain Salt
  • Black Peppercorn, ground
  • Fresh Herbs, chopped, for serving

Yields 300 g cooked barley.

  1. Saute. Melt butter in saucepan over medium-high heat. Cook scallions 5 minutes until soft. Add barley and cook, stirring, 1 minute until glossy.
  2. Simmer. Add herbs, stock, salt, and pepper. Bring to boil, cover, reduce heat to low, and simmer 30 minutes. Finally, while covered, remove pan from heat and let stand for 10 minutes. The barley is done when tender and all the liquid is absorbed.
  3. Fluff barley with a fork.
  4. Cool and serve. Allow barley to cool, uncovered, for a few minutes before serving.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Barley Pilaf." 483. ↩