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A pilaf is a grain-based dish that is made by first browning the grain in butter or oil, then cooking it in stock or water. Often other ingredients, such as chopped vegetables and herbs, are added. Our barley pilaf makes a delicious accompaniment to Roasted Sea Bass with Fennel, Blood Oranges & Olives (see related recipe at right).

Ingredients:

  • 2 Tbs. unsalted butter
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • Salt and freshly ground pepper, to taste
  • 1 1/2 cups pearl barley
  • 1 3/4 cups chicken stock
  • 1 1/2 cups water
  • 2 tsp. minced fresh oregano
  • 1 1/2 Tbs. fresh lemon juice
  • 3 Tbs. finely chopped fresh flat-leaf parsley

Directions:

In a large sauté pan over medium-high heat, melt the butter. Add the onion, garlic, salt and pepper and cook, stirring occasionally, until the onion is softened, 5 to 7 minutes. Add the barley and cook, stirring frequently, for 3 minutes. Transfer to a rice cooker.

Add the stock, water and oregano to the rice cooker and stir to combine. Cook on the semibrown setting or according to the manufacturer's instructions.

Just before serving, stir in the lemon juice and parsley. Taste and adjust the seasonings with salt and pepper. Serve warm. Serves 8.

Williams-Sonoma Kitchen