This is something else I've been making for years, and don't really have the original recipe anymore. I'm not even sure there ever really was an "original" recipe that I found, but I've seen similar recipes suggesting that this is a reasonably period dish, even if I can't specifically document it.
First of all, if possible, you want "Pot Barley" or whole-grain barley from a health food store. Pearled Barley will work, but not nearly as well, and it will cook to goo if you're not careful.
Next, you can use a selection of root vegetables/mushrooms, and your choice of vegetable stock or meat stock. I've used carrots, radishes, garlic, onion, or parsnip, all chopped into small pieces, about the size of a pea.
Saute your vegetables in a bit of butter or olive oil. Then add your barley and stock to the pot. You'll want approximately three cups of stock for each cup of barley. Bring it to a boil, cover, and turn the heat down to a low simmer. Cook until the liquid is absorbed and you have the texture you want. Less water will give a crunchier texture, and more fluid can be added to cook to a pottage/porridge consistency.
Leftover barley pilaf can be cooked into a soup or stew, or mixed with extra meat and vegetables to make a tasty lunch the next day
First of all, if possible, you want "Pot Barley" or whole-grain barley from a health food store. Pearled Barley will work, but not nearly as well, and it will cook to goo if you're not careful.
Next, you can use a selection of root vegetables/mushrooms, and your choice of vegetable stock or meat stock. I've used carrots, radishes, garlic, onion, or parsnip, all chopped into small pieces, about the size of a pea.
Saute your vegetables in a bit of butter or olive oil. Then add your barley and stock to the pot. You'll want approximately three cups of stock for each cup of barley. Bring it to a boil, cover, and turn the heat down to a low simmer. Cook until the liquid is absorbed and you have the texture you want. Less water will give a crunchier texture, and more fluid can be added to cook to a pottage/porridge consistency.
Leftover barley pilaf can be cooked into a soup or stew, or mixed with extra meat and vegetables to make a tasty lunch the next day
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