Roasted Herb Barley

Pearl barley gets the pilaf treatment here: sauteed with mushrooms and a full bouquet of herbs (thyme, rosemary, marjoram, sage, and summer savory) before baking in chicken broth until each grain is plump and tender with a slightly chewy bite.

Toasting the barley in butter for a few minutes before adding the broth is what sets this apart from just boiling grains in a pot. That brief saute coats each kernel in fat and starts to toast the starches, giving the finished dish a deeper, nuttier flavor. The oven does the rest, cooking everything evenly without the stirring or monitoring a stovetop would need.

The herb blend reads like a Thanksgiving stuffing lineup, and that’s no accident. This works beautifully next to roast chicken, pork loin, or any dish that needs a substantial, savory side.

Chef Tips

• Don’t skip toasting the barley. Those 3 minutes of stirring in the hot pan develop a nutty flavor that makes the difference between bland and memorable.
• Use hot broth, not cold. Cold liquid added to a hot pan drops the temperature and can lead to uneven cooking.
• Check at 45 minutes. Ovens vary, and overcooked barley goes mushy. You want tender with a slight chew in the center.
• Let it rest covered for 5 minutes after pulling from the oven. The residual steam finishes any last bit of liquid absorption.

Variations

• Make it vegetarian by swapping chicken broth for vegetable stock.
• Stir in dried cranberries and toasted pecans after baking for a holiday-worthy side.
• Add diced celery root with the onions for an earthy, slightly sweet layer.