Aromatic Barley

From the 'Farmhouse Cookbook' by Susan Herrmann Loomis. The recipe calls for 'hulled barley' and I assume this is the same as 'pearl' barley. It's good made with veggie broth or turkey broth as well as chicken; using veggie broth would make it vegan. I prepare the veggies (onion, carrots, celery) in the food processor instead of dicing. This helps to make the barley the STAR of the show.

• Ready In: 21 mins
• Serves: 6-8

Ingredients

• 1⁄4 teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon ground mace
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon ground coriander
• 1  pinch ground cloves
• 1⁄2 teaspoon yellow mustard seeds
• 1⁄2 teaspoon brown mustard seeds
• 1⁄4 teaspoon dried red pepper flakes
• 2  tablespoons olive oil
• 1  cup pearl barley
• 1  large onion, peeled and diced
• 3  small carrots, peeled and diced
• 2  celery ribs, trimmed and diced
• 3  cups  chicken stock
•  salt

Directions

1. Combine spices in a small bowl.
2. Heat oil in a large skillet over medium-low heat. Add barley and cook, stirring, until it turns golden brown (4-5 minutes).
3. Add veggies and cook, stirring constantly, until onion begins to turn translucent (3-4 minutes). Stir in spice mixture and cook, continuing to stir, till they send up their perfume (1-2 minutes).
4. Add stock, season with salt to taste, and bring to a boil. Reduce heat. Cover and simmer till barley has absorbed most of the stock and is tender but still has texture (45-50 minutes). Adjust seasonings and serve immediately.