Barley Pilaf

I bought pearled barley for a different recipe, so I decided I should try this pilaf since I had barley just hanging out now. This was a pretty good side dish! I think my medium onion was a little on the large side of medium and I wish I had put less onion in. But other than that this was a good, simple side. 

Warning: it cooks for at least an hour. So don't be like me and not realize that until you're making it. 

I was in a bit of a rush when I made this because Sam had a meeting and I didn't realize it cooked so long, so when we ate it all of the liquid hadn't cooked off. However, the barley was soft enough so I just drained off the extra liquid. 

Anyway easy, quite healthy side dish. Wahoo!

http://www.melskitchencafe.com/2012/05/simple-barley-pilaf.html

INGREDIENTS

• 2 tablespoons butter
• 1 cup medium pearl barley (not quick cooking barley)
• 1/4 - 1/2 cup pine nuts or almonds, optional
• 2 garlic cloves, finely minced
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 cups low-sodium chicken broth

DIRECTIONS

1. Preheat the oven to 375 degrees F.
2. In a large skillet, melt the butter over medium heat and add the barley, nuts (if using), garlic and onions. Saute the mixture, stirring frequently, until the onions are tender and the barley is golden. Scrape the mixture into a 3-quart baking dish and stir in the salt, pepper and chicken broth. Bake uncovered for 60-80 minutes, until the liquid is absorbed and the barley is tender. Garnish with green onions, if desired.