I thought I hated barley until I actually tried it. Chris and I have been hooked on it for a couple weeks. Delicious! And, dare I say, nutritious.
The trick to making barley tasty and not mushy is rocking the pilaf. Instead of a sticky, health-foody mess o glop, you get lovely little individual grains that pop oh so slightly when you chew them. Delicious!
Ingredients
- 2 T butter (or 1 if you’re wimpy/dieting/short on butter)
- 5 cloves garlic, minced
- 12 crimini mushrooms, sliced nice and thin
- hefty pinch of salt
- about 12 fresh sage leaves, cut into ribbons
- 1 C pearl barley
- 2 C water
- Melt butter in a medium saucepan. Add garlic and cook until soft, then add mushrooms, salt, and sage, and cook until mushrooms are all nice and cooked.
- Add the barley and stir to get each grain coated with butter. Keep stirring and cooking until you smell toasty goodness.
- Add water, cover, and bring to a boil. Lower the heat and cook for 30 minutes.
- Check the barley — it might still need a few more minutes. If there’s still liquid in the pan, give it a little more time. If it’s ready, fluff with a fork and serve. Sprinkle with nooch if you like.