Ingredients
- 1 tablespoon unsalted butter
- 1/4 cup olive oil
- 1 medium white onion chopped
- 2 cups pearl barley
- 1/2 cup dry white wine
- 1 cup herbs—parlsey, mint, rosemary, thyme chopped evenly
- 1 cup washed baby spinach
- 1/2 medium zest of lemon
- 8 cups chicken or vegetable stock
- 4 tablespoons unsalted butter
- 1/2 cup grated parmesan
- fine salt and freshly ground black pepper
- 1/2 cup fresh parsley, chopped
Servings: people
Instructions
- In a heavy-bottomed large saucepan, heat the butter and olive oil over medium-high heat. Add the onion and cook until translucent. Add the barley and toast for a couple of minutes, stirring occasionally. The barley will be toasted when slightly translucent. Add the wine and cook until absorbed. Add chopped herbs, spinach, lemon zest and stir. Season with salt.
- Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 20/25 minutes, until the liquid is almost absorbed and barley is tender. Add the butter, the Parmesan, season with salt and pepper and stir. Remove from the heat. Rest the barley for 5/7 minutes before serving. Finish with the chopped parsley.
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