Mint Barley Pilaf

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 small carrot, chopped
• 1 stalk celery, chopped
• 1 pinch salt
• 1 cup pearl barley
• 1 ½ cups chicken stock
• ¾ cup water
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 5 large fresh mint leaves, chopped, or more to taste

Ingredient Image

Step 1

Gently heat some olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 5 minutes. Toss in the carrot, celery, and a pinch of salt, then cook everything together for another couple of minutes. Next, add the barley and stir it around so it gets nicely coated with the oil. Keep cooking and stirring until the barley turns a golden brown, about 5 minutes.

Step 2

Pour in the chicken stock, water, thyme, and sage, then give everything a good stir. Bring the mixture to a boil, then lower the heat to medium-low and cover the pot. Let it simmer gently until the liquid has been absorbed, which usually takes around 45 minutes.

Step 3

Once the barley is cooked, take the pot off the heat and stir in the fresh mint. Cover it back up and let it sit for about 5 to 10 minutes to let the flavors come together before serving.