6 cups water
2 cups regular pearl barley
1 teaspoon salt
1 medium shallot, fi nely chopped
1 garlic clove, chopped
2 tablespoons unsalted butter
1 tablespoons chopped fresh parsley
1/8 teaspoon curry powder
Salt and freshly ground black pepper
In a large saucepan, combine the water, barley, and 1 teaspoon
salt and bring to a boil over high heat. Cook 25 minutes
until al dente. Drain barley in a colander and reserve.
In the same saucepan, saute shallot and garlic in butter over
medium heat for 2 minutes, until golden. Stir in the reserved
barley, parsley, and curry powder. Season with salt and pepper
to taste. Transfer to a serving dish and serve hot.
Yield: 4 servings
Source: City Tavern Cookbook
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