Barley Pilaf

Time: 50 - 70 minutes

Yield: 4 - 6 servings


• 2 tablespoons butter

• 3 large chipolini onions*

• 1 cup barley

• 1/2 cup pine nuts

• 2 cloves elephant garlic*

• 1 1/2 cups white wine

• 3 cups vegetable stock

• 1 cup water

• 1 pound frozen English peas*

• Sea salt

Garnishes optional:

• Shredded parmesan

• Cooked & crumbled bacon*


1) Preheat oven to 375F.

2) Melt butter over medium in a dutch oven. Add barley, pine nuts, and onions and sauté until onions are translucent and barley and pine nuts are golden.

3) Chop garlic and stir into mixture. Cook for a minute or until fragrant. Add wine and cook until reduced in half. Add vegetable stock and stir. Transfer to oven and bake uncovered for 45 minutes.

4) Remove from oven and add frozen peas. Add water if it’s looking dry. Cover with lid and bake for another 15 minutes.

5) Remove from oven and stir, breaking apart any peas that are still stuck to-gether. Taste and add salt (starting with a teaspoon) and water if necessary. If peas are still a bit frozen, bake for another 10 minutes or so.

Serve with a generous sprinkling of parmesean. Enjoy as a meat-less entre or as a hearty side dish.

*Local goodies from Bluebird Hill Berry Farm, Cedar Rock Ridge, Grass Roots Farmers’ Cooperative.