Cumin-Scented Barley

By Jonathan Reynolds

Published September 28, 2002

Total Time
1 hour 20 minutes
Rating
4(12)
Comments
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Featured in: FOOD; Que Syrah, Syrah

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons olive oil

  • 2 cups chopped onions

  • 1 ¼ cups pearl barley

  • 4 tablespoons butter, divided

  • 2 tablespoons cumin

  • ½ teaspoon freshly ground black pepper

  • 5 cups chicken stock

  • ¼ cup sweet or dry Madeira

  • ¾ cup finely sliced scallions

  • ¾ cup chopped fresh parsley

  • ⅓ cup toasted walnuts, chopped

  • 3 tablespoons black or golden raisins

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

48 grams carbs; 26 milligrams cholesterol; 415 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 9 grams fiber; 798 milligrams sodium; 12 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 325 degrees. Heat oil and onions in an enamel or stainless-steel casserole until softened, about 10 minutes. Add barley and 1 tablespoon of butter, stirring until barley is coated. Add cumin and pepper and sauté until barley starts to crackle, about 5 minutes. Add chicken stock and Madeira, bring to a boil, then cover. Cook in the oven until barley is al dente and most of the liquid has been absorbed, about 45 minutes.

  2. Step 2

    Remove and stir in the rest of the butter, scallions, parsley, walnuts, raisins and salt to taste. Cover and let stand 15 minutes. Serve with lamb.

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Ratings

4 out of 5
12 user ratings
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Comments

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PNRN

I used 1/5 T cumin--ran out. Didn't have madeira, so substituted 2 T pomegranate molasses & 1 T balsamic vinegar. Used sour cherries instead of raisins.

Wow, & I just exploded a pre-heated glass casserole, by pouring into it my boiling broth & barley. Kids, don't try this at home!

Cooked the remains per directions and it was worth the time spent, mopping the floor. Makes a good side for seared pork chops, cooked with cumin & pom molasses, if you have no lamb.

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