This simple side dish recipe is perfect for incorporating more whole grains into your diet! Indeed, hulled barley is an excellent source of fiber. Since it's a long-cooking recipe, let it simmer on the stove while you do your other daily tasks: prepare it in advance and double your portions to freeze the excess and reheat it quickly for a rushed meal!
Ingredients
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1 medium onion, finely chopped
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15 ml (1 tbsp) of vegetable oil
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5 ml (1 tsp) of minced garlic
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250 ml (1 cup) of hulled barley
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15 ml (1 tbsp) of lemon juice
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5 ml (1 tsp) of dried thyme
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750 ml (3 cups) of low sodium chicken broth
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Salt and pepper to taste
Preparation
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In a medium saucepan, heat the oil over medium heat. Add the onion and cook for 2 minutes or until translucent.
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Add the garlic, thyme, lemon juice, and hulled barley and continue cooking for 2 minutes. Pour in the chicken broth and mix well.
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Cover and let simmer on medium heat for 60 minutes or until the barley grains are tender, stirring every 10-15 minutes.
Notes
Keeps for 5 days in the refrigerator. Freezes for up to 1 month in an airtight container. Simply reheat for a few minutes in the microwave.
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To add color, texture, and more fiber to your side dish, add 2 cups of frozen mixed vegetables 10 minutes before the end of cooking!
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For a quicker recipe, replace the hulled barley with pearl barley by reducing the chicken broth to 2 cups. Reduce the cooking time to 30 minutes or until the barley is tender.
