Pearl Barley makes a great pilaf and it's unexpected when serve as a side dish or next to your main course. Serve this for a large crowd - it can be left out at room temperature.
Course
Salad
Cuisine
California Greek
Keyword
barley, salad, sweet potatoes
AuthorMary Papoulias-Platis
Ingredients
1teaspoonolive oil
1onion, diced
2clovesgarlic, minced
1sweet potato, peeled and chopped in 1/2 -inch cubes
2quartschicken or vegetable stock
1lb.5 oz. pearl barley
1/2teaspoonsalt
1/2cuptoasted walnuts, divided
1tablespoonfresh parsley, thyme, and chives finely chopped
1/4-1/2teaspoonground cinnamon
Instructions
In a medium saucepan, add olive oil and heat to medium.
Add the onion and garlic and saute until onions are translucent.
Add the sweet potato and saute for 2 minutes.
Add the barley, 1/4 cup of the walnuts, salt and stock.
Bring the liquid to a boil. Remove the pan from the heat.
Cover and place in the oven for 45-60 minutes until the barley is tender and all the liquid has been absorbed.
When barley is cooked, stir in the remaining walnuts, cinnamon and fresh herbs.