This dish takes very little time to put together and can be eaten hot, at room temperature or cold.
Yield: Makes 4 1/2 cups
- 1 tablespoon olive oil
- 1 large onion, chopped (1 1/2 cups)
- 1 cup pearl barley (barley with hull and bran removed)
- 1 teaspoon lemon-pepper seasoning
- 2 1/2 cups low-sodium or no-salt-added chicken broth (may substitute vegetable broth)
- 1/2 cup coarsely chopped raw cashews
- Freshly squeezed juice from 1/2 lemon (1 tablespoon)
- 1/3 cup golden raisins
- 2 tablespoons minced fresh parsley
- 1/4 cup finely diced red bell pepper, for garnish
Heat the oil in a large, heavy skillet over medium heat. Add the onion and cook for 8 to 11 minutes, until lightly browned and translucent. Stir in the barley; cook undisturbed for 1 minute. Add the lemon-pepper seasoning; cook for 1 minute. Add the broth and bring to a boil, stirring a few times.
Reduce the heat to low; cover and cook the barley for about 40 minutes, until almost all of the liquid is absorbed.
Meanwhile, toast the cashew pieces in a small, dry skillet for 3 or 4 minutes, until lightly browned, shaking the skillet occasionally. Remove from the heat.
Add the lemon juice and raisins to the barley. Remove the skillet from the heat; let the mixture stand, uncovered, for 5 minutes. Add the cashews and parsley; toss gently.
Transfer to a serving bowl. Garnish with the diced red bell pepper; serve warm.
From nutritionist and food writer Robyn Webb.
Tested by Bonnie S. Benwick.
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