Toasted Onion-Barley Pilaf

1. 1

   In a large saucepan, melt the butter in the olive oil.

2. 2

   Add the barley and cook over moderate heat, stirring, until evenly toasted, about 12 minutes.

3. 3

   Add the onion and cook, stirring, for 2 minutes.

4. 4

   Add the stock, bay leaves and 2 teaspoons each of salt and pepper and bring to a boil.

5. 5

   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.

6. 6

   Discard the bay leaves and season the pilaf with salt and pepper.

7. 7

   Transfer to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.