Pilaf with pearl barley and onions
8 servings
60 minutes
Variation of a classic Jewish recipe
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.
- 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.
- Chicken fat (schmaltz): 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.
- Chicken broth: 950 ml
- White onion: 300 g
- Salt: to taste
- Ground black pepper: to taste
