Last night I made a simple barley pilaf to go along with our roasted wild salmon. It was also delicious the next day served room temperature as a kind of grain salad. You could even serve it atop greens or add in some chopped veggies and herbs.
BARLEY PILAF WITH LEMON AND SAGE
Inspired by an epicurious recipe.
3/4 cup pearl barley
1/2 sweet yellow onion, diced
2 fresh sage leaves
some olive oil
2 cups Imagine "No-chicken" chicken broth (my preference) or chicken or veggie broth
zest of half a lemon
fresh ground pepper to taste (the broth is salty enough)
In a small sauce pot, saute onion and sage leaves in olive oil over medium heat until onions are softened, about 10 minutes. Remove sage leaves. Add barley and saute for a couple of minutes to coat with oil, then add broth. Raise heat, bring to a boil, then cover and simmer on low for 40-45 minutes until liquid is absorbed. Remove from heat, let stand 5 minutes. Stir in lemon zest and pepper, mix well, serve. Serves 4.
[photo credit: Stefania Pomponi Butler]