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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This dish would be perfect with chicken or pork. Ingredients:
2 tablespoons olive oil, divided |
2 garlic cloves, minced |
1 red onion, diced |
1 stalk celery, diced |
1 jalapeno, seeded and diced |
1 cup barley |
2 1/2 cups chicken stock |
salt and pepper, to taste |
1 tablespoon lemon zest |
1 lemon, juice of |
1 granny smith apple, peeled and chopped |
1/2 cup golden raisin |
1/2 cup pecans, toasted and chopped |
Directions:
1. In a saucepan with lid heat 1 tbsp olive oil.
2. Add onion, celery and jalapeño and cook until softened.
3. Season with salt and pepper.
4. Add barley and stir to coat.
5. Add chicken stock and bring to a boil.
6. Lower to simmer, cover and cook 40-45 minutes until liquid is absorbed.
7. Meanwhile, mix 1 tbsp oil, lemon zest and juice, apple, raisins, pecans together.
8. Toss with cooked barley mixture, cover and let stand for 10 minutes.
9. Serve warm.
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