Ingredients with Measurements:
- 1 cup pearl barley
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the barley in a fine mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
3. Add the barley to the pot and stir to coat with the onion and garlic mixture.
4. Pour in the vegetable broth and add the dried thyme and rosemary. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the barley for 45-50 minutes, stirring occasionally, until the barley is tender and the liquid has been absorbed.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 180
Fat: 3g
Carbohydrates: 34g
Fiber: 8g
Protein: 6g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- Fresh herbs can be used instead of dried herbs, but use double the amount.
Variations:
- Add chopped vegetables such as carrots, celery, or mushrooms to the pot before adding the barley.
- Add cooked chicken or tofu for a protein boost.
- Top with grated Parmesan cheese for added flavor.
Tips and Tricks:
- Rinse the barley before cooking to remove any debris.
- Stir occasionally to prevent the barley from sticking to the bottom of the pot.
- If the barley is still too chewy after the liquid has been absorbed, add more broth or water and continue cooking until tender.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stove with a splash of broth or water to prevent drying out.
Presentation Ideas:
Serve in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting Advice:
- If the barley is still too chewy after the liquid has been absorbed, add more broth or water and continue cooking until tender.
- If the barley is too mushy, reduce the cooking time and use less liquid.
Food Safety Advice:
- Store leftovers in the refrigerator for up to 3 days.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food History:
Barley has been cultivated for thousands of years and was a staple food in ancient civilizations such as Egypt and Greece.
Flavor Profiles:
This dish has a savory and earthy flavor with hints of thyme and rosemary.
Serving Suggestions:
Serve as a main dish or as a side dish with your favorite protein.
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