Cumin-Scented Barley

Name: Cumin-Scented Barley
Ingredients: 2 tablespoons olive oil; 2 cups chopped onions; 1 1/4 cups pearl barley; 4 tablespoons butter, divided; 2 tablespoons cumin; 1/2 teaspoon freshly ground black pepper; 5 cups chicken stock; 1/4 cup sweet or dry Madeira; 3/4 cup finely sliced scallions; 3/4 cup chopped fresh parsley; 13 cup toasted walnuts, chopped; 3 tablespoons black or golden raisins; Salt to taste

13 ingredients

9 steps

Ingredients

2 tablespoons olive oil
2 cups chopped onions
1 1/4 cups pearl barley
4 tablespoons butter, divided
2 tablespoons cumin
1/2 teaspoon freshly ground black pepper
5 cups chicken stock
1/4 cup sweet or dry Madeira
3/4 cup finely sliced scallions
3/4 cup chopped fresh parsley
13 cup toasted walnuts, chopped
3 tablespoons black or golden raisins
Salt to taste

Directions

1

Preheat oven to 325 degrees.
2

Heat oil and onions in an enamel or stainless-steel casserole until softened, about 10 minutes.
3

Add barley and 1 tablespoon of butter, stirring until barley is coated.
4

Add cumin and pepper and saute until barley starts to crackle, about 5 minutes.
5

Add chicken stock and Madeira, bring to a boil, then cover.
6

Cook in the oven until barley is al dente and most of the liquid has been absorbed, about 45 minutes.
7

Remove and stir in the rest of the butter, scallions, parsley, walnuts, raisins and salt to taste.
8

Cover and let stand 15 minutes.
9

Serve with lamb.