Pilafs are generally made with rice, but I find other grains to be equally delicious. I am especially fond of Barley Pilaf because of its hearty taste and slightly chewy texture. Barley Pilaf is so easy to make and is a great accompaniment to many dishes.
Preheat the oven to 375 degrees.
Mince about 1/4 cup of yellow onions or shallots.
In a Dutch oven over a burner, cook the onions in butter for several minutes until tender but not browned.
Cook the onions in butter.
Choose beef, chicken, or vegetable stock, depending on what you are serving with the Barley Pilaf. Bring the stock to a boil in another pan. In these photos, I used beef stock because I served it with Duck Legs Braised in Red Wine.
Add the barley into the onion mixture, and cook over medium heat for several minutes, stirring constantly, until the barley is well coated but not browned.
Toast the barley.
Pour the boiling stock into the barley. Add salt and pepper to taste. Stir in the herbs. Bring the mixture back to a simmer.
Add the stock and herbs.
Cover the casserole and place in the the oven for about 18-22 minutes. Uncover and check to see that all the liquid has been absorbed and the barley is tender. If not, recover and return to the oven for a few more minutes. If all the liquid has been absorbed and the barley is still not tender, you may need to add a little extra liquid.
Remove the herbs, which will have floated to the top, with a fork and discard.
Remove the herbs.
Fluff the grains with the fork, and serve the Barley Pilaf.
