Time: 1 hour.
Complexity: easily
Servings: 4

This dish is made with hulled barley, which, unlike its relative pearl barley, undergoes less processing and contains more nutrients and dietary fiber. It takes a long time to cook, but the end result is a delicious porridge with firm, crisp grains. Finely chopped spaghetti makes a delicious accompaniment to the barley. Add it 15 minutes before the end of cooking and simmer in chicken broth with onions sautéed in butter. This small amount of extra ingredients will infuse your barley porridge with a rich flavor. Serve as a standalone dish or as a side dish with meat and gravy.

Ingredients:

• 1 cup of hulled barley
• 1 tbsp (15 g) butter
• 1 small onion, chopped
• 2.5 cups lightly salted chicken broth
• 1/2 cup broken spaghetti or small pasta like orzo (about 60g)
• 2 tablespoons chopped fresh chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft and lightly golden, about 6 minutes. Add the barley and stir to coat all the grains with oil. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes.
Step 2
• Remove the lid and quickly stir in the spaghetti; cover and continue cooking until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes total. Remove from the heat and let sit, covered, for 10 minutes.
Step 3
• Season the pilaf with salt and pepper to taste and sprinkle with chopped chives.

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