Ingredients
6
6 servings
- •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
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
- Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.
Nutritional Facts
Per 6 servings
- Calories: 174
- Carbohydrate: 29g
- Fat: 5g
- Fiber: 6g
- Protein: 4g
- Sugar: 2g
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