Lemon Barley Pilaf

In 'Around My French Table' by Dorie Greenspan

• Ready In: 1 hr 23 mins
• Serves: 4

Ingredients

• 1  tablespoon unsalted butter
• 1  small onion, finely chopped
•  salt
•  fresh ground black pepper
• 1⁄2 cup pearl barley
• 1 3⁄4 cups chicken broth
• 1⁄2 cup water
• 1  bay leaf
• 1  small carrot, peeled, cut into small cubes
• 1⁄2 red bell pepper, cut into small cubes
• 4  scallions, white and light green parts only, sliced
• 1⁄2 lemon, zest of

Directions

1. Melt butter in a medium saucepan over medium heat.
2. Add in onion and season lightly with salt and pepper; stir to coat with butter, and cook and stir until it is soft but not colored, about 3-5 minutes.
3. Add in the barley and cook, stirring, for 3 minutes.
4. Increase heat, pour in the broth and water; toss in the bay leaf, and bring to a boil.
5. Stir; decrease heat so that the broth simmers; cover pan, and cook for 30 minutes, or until the barley is almost tender (it should retain a bit of chew).
6. Sprinkle over the carrot; cover again, and cook for 5 minutes.
7. Add the red pepper, stir the pilaf, cover pan, and turn off the heat.
8. Allow the pilaf to rest for 5-10 minutes.
9. Stir in the scallions and grated lemon zest; remove bay leaf, and taste for salt and pepper before serving.