Cumin Scented Barley

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Cumin Scented Barley

 

2 tablespoons olive oil

2 cups chopped onions

1 1/4 cups uncooked pearl barley

4 tablespoons butter, divided use

2 tablespoons ground cumin

1/2 teaspoon freshly ground black pepper

5 cups vegetable stock

1/4 cup sweet or dry Madeira or substitute a medium-dry sherry

3/4 cup finely chopped scallions

3/4 cup chopped fresh flat-leaf parsley

1/3 cup toasted walnuts, chopped

3 tablespoons dark or golden raisins

salt to taste

 

Preheat oven to 325 degrees. Heat the oil in an enamel or stainless-steel Dutch

oven. Add the onions and saute until softened, about 10 minutes.

Add the barley and 1 tablespoon of butter, stirring until the barley is coated.

Add the cumin and pepper, and sauté until the barley starts to crackle, about 5

minutes. Add the stock and Madeira, bring to a boil, then cover.

Cook in the oven until the barley is al dente and most of the liquid has been

absorbed, about 45 minutes. Remove from the oven and stir in the remaining 3

tablespoons butter, the scallions, parsley, walnuts, raisins and salt to taste.

Cover and let stand 15 minutes before serving.

Makes 4 to 6 servings.

Note: Toast walnuts in a small, dry skillet over medium-high heat for about 3

minutes, or until fragrant.