Quick-cooking pearled barley makes a tender, nutty pilaf that reads like a proper dinner grain despite taking just thirty minutes. This shelf holds one ingredient, so we lean on aromatics and butter to build something warm and full. Serve alongside a salad or roasted vegetables.

Serves 2. 35 minutes, 8 at the stove.

About 1000 calories a serving, 80 g protein, 84 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add one small diced onion and cook, stirring often, until soft and translucent, about four minutes, then add two minced garlic cloves and cook for another minute until fragrant.
2. Pour in one cup of quick pearled barley and stir constantly for two minutes to lightly toast the grains. This step adds a subtle nutty flavor.2 min
3. Add two cups of stock, bring to a boil, then reduce heat to low, cover, and simmer for eighteen to twenty minutes until the barley is tender and the liquid is absorbed. Do not stir while it cooks.20 min
4. Remove from heat, stir in the remaining tablespoon of butter, then taste and adjust salt and pepper. Let it rest, covered, for two minutes before serving.

Note Swap the butter for olive oil if preferred. Leftovers keep refrigerated for three days and reheat gently with a splash of water in a skillet. Serve with roasted or fresh vegetables and a green salad, or thin the pilaf with extra stock and serve as a warm soup.