Friday, 15 June 2007

Barley Pilaf with Saffron & Chives

Use less chicken stock for drier, al dente barley and more for a softer result.

4 servings
1 ¼ hours - 15 minutes prep time

Barley Pilaf with Saffron & Chives made in the rice cookerI love my rice-cooker! You'll see this wonderful little appliance called for often here... for much more than just rice.

1 stalk of celery, finely chopped (optional)
1 cup barley
2 to 2 ½ cups chicken broth
a good pinch of saffron (1/8 teaspoon)
salt as required

2 tablespoons minced chives

Wash and chop the celery finely, if using, and put it in a rice-cooker with the rinsed, drained barley and the chicken stock.

Add the crumbled saffron and the salt, the quantity of salt depending upon how salty your stock is. I used a moderately salted stock, and added another 1/4 teaspoon.

Turn on the rice-cooker and let cook. Expect it to take about an hour.

When it is done, mix in the chives well. Let sit for about 5 minutes, then serve.

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