Aromatic Barley

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From the 'farmhouse cookbook' by susan herrmann loomis. The recipe calls for 'hulled barley' and i assume this is the same as 'pearl' barley. It's good made with veggie broth or turkey broth as well as chicken; using veggie broth would make it vegan. I prepare the veggies (onion, carrots, celery) in the food processor instead of dicing. This helps to make the barley the star of the show.

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Steps

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Combine spices in a small bowl.

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Heat oil in a large skillet over medium-low heat.

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Add barley and cook , stirring , until it turns golden brown.

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Add veggies and cook , stirring constantly , until onion begins to turn translucent.

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Stir in spice mixture and cook , continuing to stir , till they send up their perfume.

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Add stock , season with salt to taste , and bring to a boil.

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Reduce heat.

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Cover and simmer till barley has absorbed most of the stock and is tender but still has texture.

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Adjust seasonings and serve immediately.

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Ingredients

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ground ginger, ground cinnamon, ground cumin, ground turmeric, ground mace, ground black pepper, ground coriander, ground cloves, yellow mustard seeds, brown mustard seeds, dried red pepper flakes, olive oil, pearl barley, onion, carrots, celery ribs, chicken stock, salt