Barley Corn Pilaf With Cilantro And Lime

1. 1

   Cut corn kernels off the cob

2. 2

   Break the stripped cobs in pieces and put them into a saucepan, cover with the water, add half of the onion, the bay leaf and parsley. Bring to a boil, turn down the heat and simmer for twenty minutes. Remove the solids and measure the stock. You'll need slightly less than three cups to cook the barley.

3. 3

   Finely mince the remaining half onion. Heat the olive oil in a sauce or saute pan and cook the onion until translucent, adding the salt. Add the barley and stir for a minute or two until the grains are coated with oil and smell toasty. Add 2 3/4 to 3 cups of corn cob stock, stir and cover. Turning the heat down to low.

4. 4

   After about 15 minutes have elapsed, check the doneness of the barley. Most of the liquid should have been absorbed. If there is a lot of liquid and the kernels are still hard, cook for another 5 minutes. Add the corn kernels and cook for yet another five minutes. If the barley is tender and there is still a fair amount of liquid at the bottom of the pot, pour the solids into a strainer to drain off excess liquid.

5. 5

   Allow the pilaf to cool to room temperature. Stir in the chopped cilantro and scallion, the zest and juice of a lime and the ground white pepper. Add salt if needed. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.