Pearl Barley with Fried Onions
Pearl barley cooked plain, then folded with onions fried until they go past soft and turn deep gold. Same method as the buckwheat kasha side: grain in the pot, onions in the skillet, combine at the end.
Ingredients
- 1 cup pearl barley, rinsed
- 3 cups water or light chicken stock
- 1 teaspoon salt, plus more to taste
- 2 large onions, thinly sliced
- 2 to 3 tablespoons butter, schmaltz, or oil
- Black pepper
- Handful of chopped dill or parsley
Instructions
Rinse the pearl barley. Combine it with the water or stock and 1 teaspoon salt in a saucepan. Bring to a boil, cover, and cook on low heat until the grains are tender but still a little chewy, 30 to 40 minutes. Rest covered 10 minutes, then fluff with a fork.
Meanwhile, heat the butter, schmaltz, or oil in a wide skillet. Add the onions and a pinch of salt. Cook over medium heat, stirring often, until deep gold, 15 to 20 minutes. Do not rush this; the long fry is the whole side.
Fold most of the onions into the barley. Season with black pepper and more salt if needed. Finish with dill or parsley.
Hold back a spoonful of fried onion for the chicken gravy if you are making that in the same meal.
Notes
Orthodox fasting: use oil instead of butter, or dry-toast the onions and finish with a splash of water on oil-free days. If the barley turns gluey, you used too little water or stirred it like risotto. Pairs with oven-roasted crispy chicken thighs and pan gravy.