Lemon Barley Pilaf

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READY IN: 1hr 23mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a medium saucepan over medium heat.
  • 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.
  • Add in the barley and cook, stirring, for 3 minutes.
  • Increase heat, pour in the broth and water; toss in the bay leaf, and bring to a boil.
  • 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).
  • Sprinkle over the carrot; cover again, and cook for 5 minutes.
  • Add the red pepper, stir the pilaf, cover pan, and turn off the heat.
  • Allow the pilaf to rest for 5-10 minutes.
  • Stir in the scallions and grated lemon zest; remove bay leaf, and taste for salt and pepper before serving.
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