That Skinny Chick Can Bake

Lemon Barley Pilaf

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Today’s French Fridays with Dorie introduced us to a new grain. I often use barley in my soups, but have never made a side dish from it. First sauteed with a chopped onion, the barley was then cooked with bay leaf and chicken broth till tender; red bell pepper and carrots were added towards the tail end of process.  Just before serving, scallions and lemon zest were tossed in the dish.

I enjoyed this as an option to rice, but would have preferred it without the lemon zest. This can easily be tweaked to reflect your personal taste. Truth be told, I think I prefer my barley in soup! 

You can find Dorie’s recipe here on Epicurious.


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