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You'll often find simple barley dishes in Turkey, Morocco, and beyond, since this hearty, nutrient-rich grain has a firm texture that makes it well suited to accompany anything from robust proteins to delicate vegetables. This dish has a judicious mix of bold herbs (fresh thyme, parsley, and chives) for an aromatic, balanced side dish. Cooking an onion and then toasting the barley before adding a measured amount of water enhanced the barley's inherent nuttiness.

Herbed Barley Pilaf [Vegan]

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Serves

4-6

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, chopped fine
  • Salt and pepper
  • 1 1/2 cups pearl barley, rinsed
  • 2 garlic cloves, minced
  • 1 /2 teaspoons minced fresh thyme or 1/2 teaspoon dried
  • 2 1/2 cups water
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh chives
  • 1 1/2 teaspoons lemon juice

Preparation

  1. Heat oil in large saucepan over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in barley, garlic, and thyme and cook, stirring frequently, until barley is lightly toasted and fragrant, about 3 minutes.
  2. Stir in water and bring to simmer. Reduce heat to low, cover, and simmer until barley is tender and water is absorbed, 20 to 40 minutes.
  3. Off heat, lay clean dish towel underneath lid and let pilaf sit for 10 minutes. Add parsley, chives, and lemon juice to pilaf and fluff gently with fork to combine. Season with salt and pepper to taste. Serve.

Notes

Do not substitute hulled, hull-less, quick-cooking, or presteamed barley (read the ingredient list on the package to determine this) in this recipe.

    Discover more recipes with these ingredients

  • Barley


About The Author

photourl

America's Test Kitchen

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Bring the Mediterranean--from Italy and Greece to Morocco and Egypt, to Turkey and Lebanon--into your kitchen with more than 500 fresh, flavorful recipes. This comprehensive cookbook translates the famously healthy Mediterranean diet for home cooks with a wide range of creative recipes, many are fast enough to be made on a weeknight, using ingredients available at your local supermarket.

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