Minted Barley Pilaf
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 small carrot, chopped
- 1 stalk celery, chopped
- 1 pinch salt
- 1 cup pearled 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
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Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Stir in barley until coated with oil; cook and stir until barley is golden brown, about 5 minutes.
- Add chicken stock, water, thyme, and sage to barley mixture; cover the pot and bring to a boil. Reduce heat to medium-low; simmer until liquid is absorbed, about 45 minutes. Off heat, stir in mint. Cover the pot; allow flavors to blend, 5 to 10 minutes.
Source
Original recipe: View Original