Barley Pilaf

Submitted by Leslie in Texas

"This barley pilaf is excellent with roast pork or beef. From a November 1985 issue of Bon Appetit in a "Delicious Do-Ahead Dinner Meals" feature."

 

• Ready In: 1hr 14mins
• Ingredients: 12
• Serves: 8

ingredients

• 6 tablespoons butter (3/4 stick)
• 1 1⁄2 cups chopped leeks (white part only)
• 1 cup thinly sliced celery
• 2 cups pearl barley (about 16 oz.)
• 2 bay leaves
• 1 teaspoon dried thyme, crumbled
• 1 teaspoon salt
• fresh ground pepper
• 3 1⁄2 cups beef stock
• 1⁄2 cup dry red wine
• 1⁄2 cup minced fresh parsley
• 1⁄4 cup snipped fresh chives

directions

1. Preheat oven to 350 degrees.
2. Melt butter in ovenproof casserole over medium-low heat.
3. Add leek and celery and cook until soft, stirring occasionally, about 6 minutes.
4. Add barley and stir 3 minutes.
5. Add bay leaves, thyme, salt and a generous amount of pepper.
6. Mix in stock and wine; bring to boil.
7. Cover tightly and bake until liquid is absorbed, 35 to 40 minutes.
8. Stir in parsley and chives; serve immediately.