Barley with Browned Butter, Cinnamon, and Parsley

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

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 - 15.9 oz
Butter - 1.8 oz
Olive Oil - 2 spoons
Cinnamon - ¼ spoons
Ground Black Pepper - ¼ spoons
Parsley - 2.5 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.