Pilaf of Barley and Mint

Step 1

Start by heating some olive oil in a heavy pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Toss in the carrot, celery, and a pinch of salt, and cook everything together for another couple of minutes. Next, add the barley, stirring well to coat it in the oil, and cook until the grains turn a nice golden brown, which should take around 5 minutes. Pour in the chicken stock, water, thyme, and sage, then cover the pot and bring it to a boil. Once boiling, lower the heat to medium-low and let it simmer gently until all the liquid is absorbed, about 45 minutes. When it’s done cooking, take the pot off the heat and stir in the fresh mint. Put the lid back on and let it sit for 5 to 10 minutes so the flavors can come together before serving.