Ingredients
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1 ¼ cups pearl barley
- 4 tablespoons butter, divided
- 2 tablespoons cumin
- ½ teaspoon freshly ground black pepper
- 5 cups chicken stock
- ¼ cup sweet or dry Madeira
- ¾ cup finely sliced scallions
- ¾ cup chopped fresh parsley
- ⅓ cup toasted walnuts, chopped
- 3 tablespoons black or golden raisins
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
616 calories; 30 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 70 grams carbohydrates; 13 grams dietary fiber; 13 grams sugars; 18 grams protein; 39 milligrams cholesterol; 457 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Preheat oven to 325 degrees. Heat oil and onions in an enamel or stainless-steel casserole until softened, about 10 minutes. Add barley and 1 tablespoon of butter, stirring until barley is coated. Add cumin and pepper and sauté until barley starts to crackle, about 5 minutes. Add chicken stock and Madeira, bring to a boil, then cover. Cook in the oven until barley is al dente and most of the liquid has been absorbed, about 45 minutes.
- Remove and stir in the rest of the butter, scallions, parsley, walnuts, raisins and salt to taste. Cover and let stand 15 minutes. Serve with lamb.
1 hour 20 minutes
Dining and Cooking