Recipes Toasted Onion-Barley Pilaf Be the first to rate & review! More Delicious, Quick Side Dishes By David Waltuck and Karen Waltuck Updated on December 15, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hr 10 mins Yield: 12 Ingredients 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 3 cups pearl barley 1 large onion, chopped 9 1/2 cups chicken stock or low-sodium broth 2 small bay leaves Salt and freshly ground pepper Directions In a large saucepan, melt the butter in the olive oil. Add the barley and cook over moderate heat, stirring, until evenly toasted, about 12 minutes. Add the onion and cook, stirring, for 2 minutes. Add the stock, bay leaves and 2 teaspoons each of salt and pepper and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the barley is tender but still a little chewy and the stock has been absorbed, about 50 minutes. Discard the bay leaves and season the pilaf with salt and pepper. Transfer to a bowl and serve. Rate it Print