Ingredients for Lemon Barley Pilaf
- 2 tablespoons butter
- 1 medium onion, finely chopped
- Pearl Barley
- 3 cups chicken stock
- 1 bay leaf
- 1 medium carrot, diced
- Red Bell Pepper
- Lemon, Zest Of
- 1/2 teaspoon salt
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How to Make Lemon Barley Pilaf
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add 1 medium onion, finely chopped, along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté for about 5 minutes, until softened.
- Add 1 cup of barley and stir until all grains are evenly coated with butter.
- Pour in 3 cups of chicken stock and add 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the barley is tender.
- Stir in 1 medium carrot, diced, and 1/2 cup of bell pepper, diced. Cover and cook for another 6 minutes.
- Remove from heat and let stand, covered, for 10 minutes to allow the barley to fully absorb the liquid.
- Fluff with a fork and stir in 1 tablespoon of lemon zest, salt, and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
18g
Fat
11g
Carbs
12g
