Barley Pilaf with Onions

Main Dishes | Jewish cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

A variation of a classic Jewish recipe

Ingredients

Spanish onions - 10.6 oz
Chicken skin with fat - 2 tablespoons
Pearl barley - 2 cups
Salt - to taste
Chicken Broth - 32 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.