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Toasted Barley With Rosemary And Parsley

serves 2-4

This simple dish is best with fresh herbs - but if you need to substitute dried, reduce the amount by 1/3 - so 1 teaspoon each of rosemary and parsley...though dried parsley serves little purpose, really, and could just be omitted or exchanged for some other more flavorful dried herb like mint or marjoram.


1 tablespoon unsalted butter
1 cup pearled barley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley


prep: 10 minutes
total: 40 minutes


medium saucepan with cover


Heat the butter in a medium saucepan over medium-high heat. When the foam has subsided, add the barley and cook, stirring often, until it smells toasted, 3-5 minutes. Add 2 cups water and bring to a boil. Reduce the heat to a simmer, cover and cook until the barley is tender and has absorbed almost all the water, about 30 minutes. Take the pan off the heat, stir in the herbs and add more salt and pepper to taste.
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