Saturday, March 26, 2011

Lemon Barley Pilaf

2¾ cups water
1 teaspoon salt
1 cup uncooked quick-cooking pearl barley
1 cup de-hulled barley
2 tablespoons canola oil
1 large onion, chopped
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
Grated zest from 1 lemon, see photos if you need them
2 tablespoons lemon juice
Salt and pepper to taste

1. Bring water and salt to a boil and stir in the barley. When the water returns to a boil, reduce the heat, cover and simmer for 10 minutes for the quick-cooking and 25 for the de-hulled. Drain if necessary.
2. Heat oil in a nonstick skillet and sauté the onion until transparent and golden, about 10 minutes. Add the drained barley, herbs, lemon zest, lemon juice, salt and pepper to taste, and toss together. Serve warm or hot.

Note: You can make the whole dish ahead of time. When it is time to serve, reheat it in the skillet and taste for seasonings, especially salt.

4 servings
Adapted from Linda Gassenheimer’s Dinner in Minutes

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