Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter |
2 tablespoons | Onion(s), chopped |
2 cups | Uncooked pearl barley |
2 cups | Chicken stock |
\N \N | Salt and pepper to taste |
1 \N | Bay leaf |
In a heavy-bottomed 1-quart saucepan, melt the butter over medium-low heat. Add the onion and sweat for a few minutes, until it is softened but not brown.
Add the barley and stir well to coat each grain with butter. Cook for a minute or two until the barley starts to turn opaque. Add the stock, salt, pepper, and bay leaf and bring to a boil over high heat.
Reduce heat to low, cover tightly, and simmer very gently for 35-40 minutes, until all the stock is absorbed. Taste; adjust the seasonings, remove the bay leaf, and fluff with a fork before serving.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 84 Submitted By DIANE LAZARUS On 06-28-95