Barley and Raisin Pilaf

This Barley and Raisin Pilaf beautifully balances the earthy flavor of barley with the sweetness of raisins, creating a delightful texture and taste experience. The aromatic mix of sautéed onions, shallots, carrots, and celery adds depth, while a rich vegetable stock infuses the dish with warmth. Perfect as a side dish or a light main course, this recipe is both comforting and nutritious, making it suitable for vegetarian diets.

Ingredients:

• 1 cup pearl barley
• 2 cups vegetable stock
• 1 medium onion, diced
• 2 shallots, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/2 cup raisins
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 bay leaf

Instructions:

1. Rinse the pearl barley under cold water and drain.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and shallots, sautéing until they are translucent.
3. Add the diced carrots and celery, cooking for an additional 5 minutes until softened.
4. Stir in the rinsed barley, dried thyme, and bay leaf, allowing the mixture to toast for about 2 minutes.
5. Pour in the vegetable stock and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 30 minutes, or until the barley is tender and has absorbed most of the liquid.
6. In the last 5 minutes of cooking, stir in the raisins and season with salt and pepper to taste.
7. Remove the bay leaf before serving, and fluff the barley with a fork. Serve warm.