|Lemon Barley Pilaf|
This pilaf was a cinch to put together. I went shopping earlier in the day and, being a bit tired, I was hoping for an uncomplicated and straightforward recipe. I was happily surprised by the ease of this dish. Chopping the veggies was the hardest part of this recipe. So chop I did…the onion (I used a shallot), a small carrot, half a red pepper, scallions (which I didn’t have so for color I threw in peas), and lemon zest. Having my mise en place (everything ready for the pot), I started my barley cooking. You cook the barley as you would rice. First melt a tablespoon of butter in the pot, add the onion, (cook but don’t brown) then add the barley. Saute the barley for about 3 minutes, then add the water, chicken broth, bay leaf, bring to a boil then lower the heat to a simmer until the barley is tender...about 30 minutes. Now add the veggies, carrots first...cooking for about 5 minutes, then the red pepper. Turn off the stove and let rest 5 to 10 minutes. Just before serving, stir in the scallions and zest.
This was really very good and even Bill liked it! Was it his favorite…well maybe not! However, I would definitely make this one again; with a few changes that I think would work better for me.
Happy Friday everyone!!
You can find this recipe in Dorie Greenspans cookbook “Around My French Table” or here on Food.com. To see what other Doristas are doing…check it out here.
|Barley in chicken broth being brought to a boil|
|This was wonderful and I plan on leftovers for lunch…I love Dorie’s idea of adding chicken…next time!|
|An uncomplicated, easy dish for this French Friday!|