Vegetable Barley

Alexandra and Christopher served this plus Roasted Pork Loin with Apricot Compote and Three-Chocolate Hazelnut Tart for my birthday in 2006. All three recipes are from Wildwood Cooking from the Source in the Pacific Northwest by Cory Schreiber, a cookbook Alexandra gave me shortly after she moved to Portland.







In a four quart saucepan, melt:

1 T butter [olive oil could be substituted]

Add:

2 carrots, peeled [or well scrubbed] and cut into ¼ - inch dice
2 ribs celery, cut into ¼ - inch dice
1 small yellow onion, minced

Cook over medium heat, stirring occasionally, for five minutes, or until tender, being careful not to brown. Remove the vegetables from the pan. Add:

3 c [non-fat] chicken stock
1 ½ c pearl barley.

Bring to a boil, cover and reduce heat to simmer. Cook the barley for 40 to 45 minutes or until tender adding an additional:

1 ½ c [non-fat] chicken stock

in small batches as the barley absorbs it. Mix in the vegetables and heat through. Stir in:

1 T butter
1 t chopped fresh thyme
1 t freshly ground black pepper

See also: Mushroom Barley

Reviewed 5/29/2017