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Asparagus Barley Pilaf

What you need

  1. 1 c pearled barley
  2. 1 shallot, thinly sliced
  3. 1 clove garlic, minced
  4. 2 Tbl minced fresh sage leaves
  5. 1/2 a preserved lemon, pulp discarded, rind finely minced
  6. 1 pound fresh asparagus
  7. 3 cups vegetable broth*
  8. 1/3 cup whole raw almonds
  9. Olive oil
  10. Kosher or sea salt to taste

How to make it

  1. Rinse barley in a sieve - set aside to dry
  2. Wash and dry asparagus
  3. Snap off bottoms of the stalks (these can be used in homemade vegetable broth)
  4. Cut of tips and set aside
  5. Diagonally slice the stalks into about 1/4 inch slices
  6. Heat approximately 2 tablespoons oil in a large saucepan over medium low heat
  7. When hot, add almonds and fry until the skins split and they're aromatic (I think they smell sort of like popcorn, myself)
  8. Turn off heat and remove the almonds from the oil - set aside
  9. Return heat to medium and add shallot, cook until softened, then add garlic
  10. Stir in barley and stir to coat well with oil - cook for 3-4 minutes until lightly golden
  11. Add broth, 2/3 of the sage and 2/3 of the preserved lemon
  12. Bring to a boil, reduce heat to low and cook 20 minutes
  13. Add sliced asparagus (reserving the tips for later)
  14. Coarsely chop the fried almonds
  15. Continue to cook 10-15 minutes until most of the broth is absorbed, then add the asparagus tips and almonds - cook another few minutes
  16. Turn off heat and stir in remaining sage and lemon

Questions about this recipe?