Barley with burnt butter, cinnamon and parsley
8 servings
35 minutes
Barley with burnt butter, cinnamon, and parsley is a refined dish infused with the warmth of European culinary traditions. The barley grain, known for its delicate texture and subtle nutty flavor, takes on new shades here thanks to the caramelized butter. This element gives the dish a rich, deep aroma with light nutty notes. Adding cinnamon to the butter creates an unusual yet harmonious balance of spice and sweet warmth, while fresh parsley refreshes the taste and adds lightness. This dish pairs excellently with meat and vegetable sides and is perfect as a standalone option for a light dinner. It can warm you on a cool day, providing comfort and a rich flavor with an aromatic blend of spices.
1
Boil pearl barley in salted water until soft.
- Pearl barley: 450 g
2
Meanwhile, melt butter in a heavy-bottomed saucepan and keep it on low heat until it turns brown and a strong nutty aroma appears. This will take about five minutes. Then remove the saucepan from the heat and add olive oil, cinnamon, and pepper.
- Butter: 50 g
- Olive oil: 2 tablespoons
- Cinnamon: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
3
Drain the cooked pearl barley in a colander, pour out the excess water, and return the grain to the pot. Pour in brown butter, add finely chopped parsley. Mix and salt to taste.
- Pearl barley: 450 g
- Butter: 50 g
- Olive oil: 2 tablespoons
- Parsley: 70 g
- Ground black pepper: 0.3 teaspoon
