Barley with brown butter and scallions
Barley with brown butter and scallions recipe in the casserole category
Recipe ingredients:
- 3 quarts water
- 2 teaspoons salt
- 3 cups hulled, whole grain, barley
- 1/4 cup butter
- 4 scallions
- Salt and pepper, to taste
Recipe method:
- Put the water into a large 5 or 6 quart pot.
- Add the salt and stir.
- Bring the water to a boil and add the barley, stirring.
- Turn the heat to medium so it is still boiling, but not fiercely. Cook for 45 minutes.
- While the barley is cooking, put the butter in a small saucepan.
- Turn the heat to medium-high and stir the butter as it melts.
- When it has melted, tilt and tip the pan so the melted butter moves all around the bottom.
- When the butter turns a rich caramel color, remove from the heat. It should be brown, but not dark brown. Set aside.
- Place the scallions on a cutting board and trim off the root ends and 4 or 5 inches of the coarse green tops.
- Finely chop the onions. Set aside.
- When the barley has cooked for 45 minutes, check it for doneness by scooping out a few grains with a spoon and tasting them.
- If the grains are chewy and tender, the barley is done. If the grains are still tough and firm, cook the barley for 15 minutes longer, then test again for doneness.
- When done, pour the water and barley into a strainer.
- Measure 3 cups of cooked barley and put into a serving bowl.
- Let the remaining barley cool, then transfer to a container, cover tightly and refrigerate or freeze until needed.
- Add the brown butter and scallions to the barley in the bowl, taste and add more salt and some pepper if needed.
- Serve hot.
Tags: barley, brown, butter, scallions, recipe, casserole, recipes, cooking