Food & Cooking Recipes Ingredients Pasta and Grains Barley Pilaf with Pearl Onions 4.0 (5) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print