Recipe information
Yield
Makes 4 servings
Ingredients
1 tablespoon butter
1 small onion, finely chopped
3/4 cup pearl barley
2 cups low-salt chicken broth
1 bay leaf
1 medium carrot, peeled, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon grated lemon peel
Preparation
Step 1
Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Sauté until onion is beginning to soften, about 5 minutes. Add barley; cook 3 minutes, stirring constantly. Add chicken broth and bay leaf; bring to boil. Reduce heat to low, stir once, and cover. Cook until barley is almost tender, about 25 minutes.
Step 2
Add carrot and bell pepper; cover and cook until vegetables are tender, about 6 minutes. Remove pilaf from heat and stir. Cover and let stand 10 minutes. Discard bay leaf. Season to taste with salt and pepper. Stir in lemon peel and serve.
