“In 'Around My French Table' by Dorie Greenspan”
1hr 23mins

Ingredients Nutrition


  1. Melt butter in a medium saucepan over medium heat.
  2. Add in onion and season lightly with salt and pepper; stir to coat with butter, and cook and stir until it is soft but not colored, about 3-5 minutes.
  3. Add in the barley and cook, stirring, for 3 minutes.
  4. Increase heat, pour in the broth and water; toss in the bay leaf, and bring to a boil.
  5. Stir; decrease heat so that the broth simmers; cover pan, and cook for 30 minutes, or until the barley is almost tender (it should retain a bit of chew).
  6. Sprinkle over the carrot; cover again, and cook for 5 minutes.
  7. Add the red pepper, stir the pilaf, cover pan, and turn off the heat.
  8. Allow the pilaf to rest for 5-10 minutes.
  9. Stir in the scallions and grated lemon zest; remove bay leaf, and taste for salt and pepper before serving.

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