Barley Pilaf with Pearl Onions

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add the onions, and blanch until the skins loosen, about 1 minute.

3. 3

   Drain the onions in a colander, and rinse with cold water.

4. 4

   Peel the onions, and set aside.

5. 5

   Heat the fat in a large saucepan over medium-low heat until hot but not smoking.

6. 6

   Add the barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.

7. 7

   Add the stock and reserved onions.

8. 8

   Bring to a boil, then reduce to a simmer.

9. 9

   Season with salt and pepper.

10. 10

    Cover, and cook the barley until it is tender but chewy and all the liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.