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Asparagus Barley Pilaf
What you need
- 1 c pearled barley
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 2 Tbl minced fresh sage leaves
- 1/2 a preserved lemon, pulp discarded, rind finely minced
- 1 pound fresh asparagus
- 3 cups vegetable broth*
- 1/3 cup whole raw almonds
- Olive oil
- Kosher or sea salt to taste
How to make it
- Rinse barley in a sieve - set aside to dry
- Wash and dry asparagus
- Snap off bottoms of the stalks (these can be used in homemade vegetable broth)
- Cut of tips and set aside
- Diagonally slice the stalks into about 1/4 inch slices
- Heat approximately 2 tablespoons oil in a large saucepan over medium low heat
- When hot, add almonds and fry until the skins split and they're aromatic (I think they smell sort of like popcorn, myself)
- Turn off heat and remove the almonds from the oil - set aside
- Return heat to medium and add shallot, cook until softened, then add garlic
- Stir in barley and stir to coat well with oil - cook for 3-4 minutes until lightly golden
- Add broth, 2/3 of the sage and 2/3 of the preserved lemon
- Bring to a boil, reduce heat to low and cook 20 minutes
- Add sliced asparagus (reserving the tips for later)
- Coarsely chop the fried almonds
- Continue to cook 10-15 minutes until most of the broth is absorbed, then add the asparagus tips and almonds - cook another few minutes
- Turn off heat and stir in remaining sage and lemon
Questions about this recipe?