Barley has been a staple food for humans (and other animals) for hundreds of years. It is a quick growing crop that is cultivated all over the world and it is an excellent source of fiber, antioxidants, phytochemicals and several important vitamins and minerals that promote better overall health. While barley is widely used in the cereal industry it makes an excellent dinner entree in this flavorful pilaf.
This barley recipe is another one of my absolute favorites. The heavenly scent can be smelt throughout the house. And not only is it really filling, it is chewy and flavorful. This meal freezes well individually making it an excellent lunch choice. You will get 4 servings out of this recipe.
2 small onions finely chopped
2 tsp olive oil
1 cup barley
2 1/2 cups chicken broth (vegetable works too)
1/2 cup sliced almonds
1/2 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp pepper
Saute onions in oil until they begin to become transparent. Add barley and stir to coat. Continue cooking for another five minutes. Keep an eye on it and stir often so it doesn't burn. Add the chicken or vegetable broth and bring to a rolling boil continuing to stir mixture. Be careful as it'll react to the heat of the pot initially and may bubble up quickly. Reduce heat, cover and simmer for 30 minutes. Check to see that it doesn't burn dry. You may have to add a bit more water. You don't want the mixture to be too soft (or too hard). Add remaining ingredients and stir well.
Divide into 4 servings and serve with a cup of broccoli and a salad.
Freezes and reheats well.
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M. E. Wood lives in Eastern Ontario, Canada. If you are going to find this eclectic reader and writer anywhere it is probably at her computer. For more information visit her official website.