from soscuisine.com
2 servings
Preparation 10 minutes / Cooking 30 minutes / Standing 10 minutes
210 calories per serving
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 Tbsp. butter, unsalted
1/2 cup pearl barley
1 cup chicken broth
1/3 cup water
1 bay leaf
2 Tbsp frozen peas
salt and ground pepper to taste
Melt the butter in a saucepan over medium heat. Add the onion, sprinkle with salt, then saute until the onion begins to soften, about 5 minutes.
Add the barley, then cook 3 minutes with constant stirring. Pour in the broth and water. Bring to a boil, then reduce the heat to low, stir once, add the bay leaf and cover. Cook until the barley just starts to become tender, about 25 minutes. Add the carrot and peas, cover and cook until the vegetables are tender, 6-7 minutes.
Remove the saucepan from the heat, stir once, cover and let stand 10 minutes. Discard the bay leaf, adjust the seasoning and serve.
2 servings
Preparation 10 minutes / Cooking 30 minutes / Standing 10 minutes
210 calories per serving
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 Tbsp. butter, unsalted
1/2 cup pearl barley
1 cup chicken broth
1/3 cup water
1 bay leaf
2 Tbsp frozen peas
salt and ground pepper to taste
Melt the butter in a saucepan over medium heat. Add the onion, sprinkle with salt, then saute until the onion begins to soften, about 5 minutes.
Add the barley, then cook 3 minutes with constant stirring. Pour in the broth and water. Bring to a boil, then reduce the heat to low, stir once, add the bay leaf and cover. Cook until the barley just starts to become tender, about 25 minutes. Add the carrot and peas, cover and cook until the vegetables are tender, 6-7 minutes.
Remove the saucepan from the heat, stir once, cover and let stand 10 minutes. Discard the bay leaf, adjust the seasoning and serve.
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