Barley Pilaf with Pearl Onions

Name: Barley Pilaf with Pearl Onions
Ingredients: 10 ounces white pearl onions (about 2 cups); 1 tablespoon chicken fat, margarine, or unsalted butter; 2 cups pearl barley; 1 quart homemade or low-sodium canned chicken stock, plus more if needed; Coarse salt and freshly ground pepper

4.0

(5)

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

8

This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's Short Ribs.

Ingredients

10 ounces white pearl onions (about 2 cups)
1 tablespoon chicken fat, margarine, or unsalted butter
2 cups pearl barley
1 quart homemade or low-sodium canned chicken stock, plus more if needed
Coarse salt and freshly ground pepper

Directions

Bring a large saucepan of water to a boil. Add onions, and blanch until skins loosen, about one minute. Drain onions in a colander, and rinse with cold water. Peel onions, and set aside.
Heat the fat in a large saucepan over medium-low heat until hot but not smoking. Add barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.
Add stock and reserved onions. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Cover, and cook barley until tender but chewy and all liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking. Serve hot.

Cook's Notes

You can substitute frozen pearl onions for fresh, if you like, and skip step one.