Beer makes batters better, meat more tender, and sauces more flavorful.
Quick Barley Pilaf
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- #95155
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup quick-cook barley
1 tablespoon olive oil
1/2 cup sliced scallions
1 clove garlic, minced
1 can (14 ounce size) chicken broth or home-made stock or broth
1 teaspoon fresh thyme
1/4 cup fresh basil
1 lemon zested & juiced, optional
1/4 cup Asiago cheese
1 cup favorite veggies (broccoli, spinach, carrots) cut into bite sized pieces
Kosher salt & pepper to taste
1 tablespoon unsalted butter, more if needed
directions
In a large saucepan toast the barley with the olive oil over medium heat for approximately 3-5 minutes or until lightly toasted (you'll smell the change, at that point take it immediately off the heat) Stirring constantly. If you over toast, start over again it will ruin the finished dish!
Add the butter, green onion and garlic to the barley in the saucepan and cook over medium heat another 2 minutes.
Add the veggies, herbs and the broth to the pan and cook until all the liquid has evaporated and veggies are tender NOT MUSHY!
It's ok if there is a little moisture left if the veggies become tender before all the liquid has been absorbed.
Remove from the heat and add the grated cheese!
cook's notes
My clients LOVE this dish when I make it for them and I think your family will too!
TIP: If you like it creamy add a little mascarpone cheese or heavy cream to it right before you serve it.
added by
ChefKellyDigby
nutrition data
Nutritional data has not been calculated yet.
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