BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

TOASTED BARLEY PILAF

By:


As seen in our dinner shows as accompaniment to duck two ways.

Ingredients:

  • 1 cup barley

  • 3 tablespoons EVOO
  • ½ cup onions, diced
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 2 cups (approximately) chicken stock, hot or other
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 teaspoon ground coriander
  • 2-4 tablespoons salted butter

Method:

Place barley in medium sauce pan over medium-high heat and cook to toast; add oil to coat; add onions and garlic and cook until aromatic; add wine and reduce liquid until almost dry; add the stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup sort of risotto style. When most of the stock has been added, add the salt, pepper and coriander. Continue cooking until barley is plumped and almost tender. Remove from heat and fold in the butter; taste and adjust seasonings if needed.
Serve as a main dish or an accompaniment to chicken, fish, shrimp, turkey, etc.






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