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Tips For Perfect Results
- Rinse the barley well before cooking to remove any excess starch.
- Toast the barley lightly in a dry pan for a few minutes to enhance its nutty flavor.
- Use fresh mint leaves and add them towards the end of cooking to keep their vibrant taste.
Ingredients 0/11
Why This Dish Is Amazing
Step 1
Lightly heat some olive oil in a sturdy pot over medium heat. Toss in the chopped onion and cook, stirring occasionally, until it becomes soft and translucent—this usually takes about 5 minutes. Next, add the carrot, celery, and a pinch of salt, cooking everything together for another couple of minutes.
Step 2
Now stir in the barley, making sure each grain gets coated with the oil. Keep cooking and stirring until the barley turns a nice golden brown, which should take around 5 minutes. Pour in the chicken stock, water, thyme, and sage, then give everything a good stir.
Step 3
Bring the pot to a boil, then lower the heat to medium-low and cover it. Let it simmer gently until all the liquid has been absorbed, about 45 minutes. Once it’s done, take the pot off the heat and fold in the chopped mint.
Step 4
Finally, cover the pot again and let the pilaf sit for 5 to 10 minutes so the flavors have time to meld together. Then it’s ready to serve!
