Total Time
55mins
Prep 10 mins
Cook 45 mins

this goes well with chicken, veal, lamb, just about anything. from bon appetit.

Ingredients Nutrition

Directions

  1. melt butter in a saucepan over medium heat.
  2. add onion, salt, pepper, saute about 5 minutes.
  3. add barley and stir until well coated.
  4. add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
  5. cook about 25 minutes until barley is tender.
  6. add carrot and pepper, cover and cook about 6 minutes more.
  7. remove from heat, stir, cover and let it stand for 10 minutes.
  8. stir in lemon zest, salt, pepper to taste.
Most Helpful

5 5

Delightful! I love the texture and flavour of barley, and it sooo good for you too! I cooked this in my rice cooker: I started off the butter and onion, and after about 10 minutes I added the barley and chicken stock. I also added the carrot at this time. Later I lifted the lid briefly and put in the red pepper. For the red pepper, I used some Italian red pepper I roasted and bottled last fall, as red Bell pepper often gives me indigestion. It was perfect! Served with stir-fried cabbage and a broiled pork chop.

5 5

A fantastic pilaf that's actually better for you than rice. I especially liked the addition of red bell pepper and thought it separated this recipe from the rest. This is going to become a staple in my house. Thank you.

Great recipe! I think it might be okay with even 1 cup of pearl barley. Tasty and chewy overall.