Tuesday, November 24, 2009

Barley Pilaf

I bought some barley at the bulk food store to use in some soups, but realized soups with barley don't have a ton OF barley in them. I saw this recipe in my latest Everyday Food issue, I thought we'd give it a try.

The verdict?
My son usually gobbles up rice, but wasn't too interested in this. I'll keep trying it on him, though, because I think he would really like it, once he got past the toddler pickiness. I loved the texture (the word I'm thinking here is bulbous?), and it was a great change of pace from a regular 'ol rice side. Good stuff!

Barley Pilaf
recipe from Everyday Food, December 2009 issue (I couldn't find the recipe online)

In a large pot of boiling salted water, cook 1 cup pearl barley until tender but still al dente, about 35 minutes. Drain in a fine-mesh sieve and rinse with cool water to stop the cooking.

In a large skillet, melt 2 tablespoons unsalted butter over medium-high. Add 1 shallot, minced and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley, and stir to combine. Transfer barley mixture to a large bowl and stir in 1/4 cup toasted pine nuts, 2 tablespoons finely chopped fresh parsley, and 1 tablespoon fresh lemon juice. Season with salt and pepper.

Easy Cooking | Simple Cooking 

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