Pilaf with pearl barley and onions

8 servings

60 minutes

Variation of a classic Jewish recipe

Energy value per serving

• Calories: 289.7
• Proteins: 8.7g
• Fats: 7.5g
• Carbohydrates: 50.1g

Ingredients

• White onion: 300 g
• Chicken fat: 2 tbsp
• Pearl barley: 2 glass
• Salt: to taste
• Chicken broth: 950 ml
• Ground black pepper: to taste

Cooking steps

1. Fill a large pot with water and bring to a boil. Add the onion and submerge for one minute until the skin starts to come off. Drain with a slotted spoon and place in cold water. Slice into rings and set aside.

   Required ingredients:

   • White onion: 300 g

2. Heat fat in a large pot over medium heat until hot but not smoking. Add pearl barley and cook, stirring frequently, until the grains darken and become fragrant, about 15-20 minutes.

   Required ingredients:

   • Chicken fat: 2 tablespoons
   • Pearl barley: 2 glasss

3. Add broth and the reserved onion. Bring to a boil, then reduce heat to low. Season with salt and pepper. Cover and cook until the grains are tender but firm, and all the liquid is absorbed; about 40 minutes. If all the liquid is absorbed but the grains are still not done, add a few spoonfuls of water or broth. Serve hot.

   Required ingredients:

   • Chicken broth: 950 ml
   • White onion: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste