Barley with Browned Butter, Cinnamon, and Parsley
Appetizers • European
Description
Browned butter, known in French as beurre noisette, meaning 'hazelnut,' indeed has a nutty aroma, even though it consists solely of butter. It can be a sauce on its own, for example, served with vegetables, pasta, or grains.
Ingredients
- Pearl barley 15 oz
- Butter 0 oz
- Olive Oil 2 spoons
- Cinnamon ¼ spoons
- Ground Black Pepper ¼ spoons
- Parsley 0 oz
Step-by-Step Guide
Step 1
Cook the pearl barley in salted water until tender.
Step 2
Meanwhile, melt the butter in a heavy-bottomed saucepan and keep it over low heat until it turns brown and releases a rich nutty aroma. This will take about five minutes. Then, remove the saucepan from the heat and add the olive oil, cinnamon, and pepper.
Step 3
Drain the cooked pearl barley in a colander to remove excess water, then return the grains to the pot. Add the brown butter and finely chopped parsley. Mix well and season with salt to taste.
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