Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Barley Pilaf

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Barley Pilaf Empty Barley Pilaf

    Post by Lobo Wed 20 Jan 2016, 12:58 am

    Barley Pilaf Img12l
    Barley Pilaf
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    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Servings: 6
    A pilaf is a grain-based dish that is made by first browning the grain in butter or oil, then cooking it in stock or water. Often other ingredients, such as chopped vegetables and herbs, are added. Our barley pilaf makes a delicious accompaniment to Roasted Sea Bass with Fennel, Blood Oranges and Olives.






    • 46

    Ingredients:


    • 2 Tbs. unsalted butter
    • 1 yellow onion, diced
    • 1 garlic clove, minced
    • Salt and freshly ground pepper, to taste
    • 1 1/2 cups pearl barley
    • 1 3/4 cups chicken stock
    • 1 1/2 cups water
    • 2 tsp. minced fresh oregano
    • 1 1/2 Tbs. fresh lemon juice
    • 3 Tbs. finely chopped fresh flat-leaf parsley

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    Directions:

    In a large sauté pan over medium-high heat, melt the butter. Add the onion, garlic, salt and pepper and cook, stirring occasionally, until the onion is softened, 5 to 7 minutes. Add the barley and cook, stirring frequently, for 3 minutes. Transfer to a rice cooker.

    Add the stock, water and oregano to the rice cooker and stir to combine. Cook on the semibrown setting or according to the manufacturer's instructions.

    Just before serving, stir in the lemon juice and parsley. Taste and adjust the seasonings with salt and pepper. Serve warm. Serves 8.

    Williams-Sonoma Kitchen
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