Barley and Fennel Pilaf
Looking for a little side dish inspiration this holiday season? Barley is the perfect choice that you can dress with just about anything your family likes. You can easily make it vegetarian using vegetable stock instead of chicken.
2 Tbsp. C.C’s Greek extra virgin olive oil (25 ml)
1 small onion chopped
1 small carrot, diced
1/2 head fennel, cored, diced
2 cloves garlic, chopped
1 cup pearl barley rinsed and drained (250 ml)
3 whole sprigs fresh thyme
1 bay leaf
3 cups chicken broth (750 ml)
sea salt and freshly cracked black pepper
Several sprigs Flat leaf parsley, chopped for garnish
Heat the olive oil in a medium pot on medium heat. Add the onion, carrot, fennel and garlic and sauté until softened, about 4 minutes. Add and barley and cook for 1 minute, just to toast.
Addthyme, bay leaf, broth and season with saltpepper. Bring to a boil and stir. Cover and simmer on low heat for 35 minutes until tender. Remove from heat stir in the chopped parsley.