Minted Barley Pilaf
Served warm or cold, this is a flavorful side dish with chewy barley and tender crisp carrots.
Ingreadients :
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 small carrot, chopped
- 1 stalk celery, chopped
- 1 pinch salt
- 1 cup pearl barley
- 1 ½ cups chicken stock
- ¾ cup water
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 5 large fresh mint leaves, chopped, or more to taste
Step by Step :
- Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
- Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.
