Sunday, Sep 25, 2016
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Herbed Barley

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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