This week I made "Lemon Barley Pilaf" for French Fridays With Dorie. To be honest with you, the only time I cook with barley is when I make soup. I was eager to see how this dish tasted.
It is quite easy to make. Barley is cooked in chicken broth along with a diced small onion, carrots, and red bell pepper. You then add in scallions, salt, pepper, and grated lemon zest. I left out the scallions being that the barley was already cooked with onions, and my family isn't that much of an onion lover.
The result was a flavorful and colorful side dish. The barley absorbed the flavor of the chicken broth and the lemon zest added the right amount of zing to the dish. The carrots and red bell pepper not only added flavor, they added color. I served the Lemon Barley Pilaf with chicken. A nice change from Rice Pilaf.
This recipe can be found on page 383 in "Around My French Table" or here.