Categories: Side Dish

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.

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