This hearty grain dish is an excellent side for roast chicken, but it's also a great light dinner when topped with a poached egg and fresh herbs.
Slideshow: Great Grain Recipes and More
1 tablespoon extra-virgin olive oil
3 slices of bacon, finely chopped
1/3 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
3 garlic cloves, minced
1 1/4 cups pearled barley (1/2 pound)
4 cups chicken stock or low-sodium broth
1/2 cup chopped toasted walnuts
How to Make It
In a medium saucepan, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until the fat has rendered, about 5 minutes. Add the onion, carrot, celery and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the barley and stock and bring to a boil. Cover and cook over moderately low heat until all of the stock has been absorbed and the barley is tender, about 1 hour. Transfer to a bowl and garnish with the toasted walnuts.
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