Barley Pilaf with Onions
Main Dishes • Jewish
Description
A variation of a classic Jewish recipe
Ingredients
- Spanish onions 10 oz
- Chicken skin with fat 2 tablespoons
- Pearl barley 2 cups
- Salt to taste
- Chicken Broth 30 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Fill a large pot with water and bring to a boil. Add the onion and immerse for one minute until the skin starts to come off. Drain in a colander and plunge into cold water. Slice into rings and set aside.
Step 2
Heat the fat in a large pot over medium heat until hot but not smoking. Add the barley and cook, stirring frequently, until the grains darken and become fragrant, about 15-20 minutes.
Step 3
Add the broth and the reserved onion. Bring to a boil, then reduce the heat to low. Season with salt and pepper. Cover and cook until the grains are tender but firm, and all the liquid is absorbed; about 40 minutes. If all the liquid is absorbed but the grains are still not ready, add a few tablespoons of water or broth. Serve hot.
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