Food & Cooking Recipes Ingredients Pasta and Grains Barley Pilaf with Pearl Onions 4.0 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print