Title: Barley Pilaf
Categories: Side
Yield: 4 Servings

1	tb	Butter
2	tb	Onion(s), chopped
2	c	Uncooked pearl barley
2	c	Chicken stock
		Salt and pepper to taste
1		Bay leaf

In a heavy-bottomed 1-quart saucepan, melt the butter over medium-low heat. Add the onion and sweat for a few minutes, until it is softened but not brown.

Add the barley and stir well to coat each grain with butter. Cook for a minute or two until the barley starts to turn opaque. Add the stock, salt, pepper, and bay leaf and bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer very gently for 35-40 minutes, until all the stock is absorbed. Taste; adjust the seasonings, remove the bay leaf, and fluff with a fork before serving.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 84

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