1 cup barley
1 cup hard apple cider, such as Brittany
1-2 cups water
3 tablespoons EVOO
½ cup onions, diced
1/4 cup each celery and carrots, diced
1 teaspoon sea salt
½ teaspoon ground pepper or Aleppo pepper
1 teaspoon ground coriander
As needed, water
2-4 tablespoons salted butter, or good EVOO, optional
3-4 Tablespoons each chopped parsley and chives


Place RAW barley grains in medium sauce pan over medium-high heat and cook to toast. When you smell their nuttiness,  add cider and water. Bring to a simmer and cook until liquid is almost evaporated and barley is al debate. Add remaining water if needed before barley is done. Reserve warm.

Meanwhile, place oil in a large sauté pan. add onions, celery and carrots and cook until aromatic 10-15 minutes; add the salt, pepper and coriander. Add barley and continue cooking. You may need to add more water, a cup or so, to keep barley from scorching. Continue cooking until all is warmed through. Remove from heat and fold in the butter or EVOO or combination, if using. Add herbs and taste and adjust seasonings if needed.
Serve as a main dish or an accompaniment to animal proteins (chicken, fish, shrimp, turkey, etc.)


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