Barley Pilaf with Mint

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 small carrot, chopped
• 1 stalk celery, chopped
• 1 pinch salt
• 1 cup pearl barley
• 1 ½ cups chicken stock
• ¾ cup water
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 5 large fresh mint leaves, chopped, or more to taste

Step 1

Gently heat some olive oil in a heavy pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Toss in the carrot, celery, and a pinch of salt, and cook for another couple of minutes. Next, add the barley and stir it around so it gets coated in the oil. Keep cooking and stirring until the barley turns a nice golden brown, which should take about 5 minutes.

Step 2

Pour in the chicken stock, water, thyme, and sage, then give everything a good stir. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer, covered, until all the liquid is absorbed—this usually takes around 45 minutes. Once it’s done, take the pot off the heat and gently mix in the fresh mint. Put the lid back on and let it sit for 5 to 10 minutes so the flavors can meld together before serving.