I'm always looking for an interesting side dish alternative to plain white rice or couscous. This recipe comes from Williams Sonoma. They suggested it to accompany the Roasted Sea Bass with Fennel, Blood Oranges and Olives. To round it all out I served some simple grilled zucchini.
INGREDIENTS
2 Tbs. unsalted butter
1 yellow onion, diced
1 garlic clove, minced
Salt and freshly ground pepper, to taste
1 1/2 cups quick cook barley
2 cups chicken stock
1 cup water
2 tsp. minced fresh oregano
zest of 1 lemon
juice of half a lemon
3 Tbs. finely chopped fresh flat-leaf parsley
METHOD
In a large sauté pan over medium-high heat, melt the butter. Add the onion, garlic, salt and pepper and cook, stirring occasionally, until the onion is softened, 5 to 7 minutes. Add the barley and cook, stirring frequently, for 3 minutes. Add the stock and water and simmer over low heat for about 15 minutes or so, until the liquid has been absorbed. Turn off the heat and let stand for 5 more minutes. Before serving stir in the lemon juice and parsley. Taste and adjust the seasonings with salt and pepper. Serve warm.
This dish was perfect with the fish, but would also be great with grilled chicken or a nice pork loin. The barley has such a unexpected texture and the oregano and lemon bring a light freshness.
Serves 8
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