Serve on its own as a side or mix into a salad
- 2 Cups Barley rinsed
- 1/2 Cup Shallots minced
- 2 Tablespoons Butter
- 1/4 Cup Parsley chopped
- 3 Cups Stock
Melt the butter over medium low in the bottom of the pressure cooker. Be careful not to brown it....you just want to evaporate the foam
Raise the heat to medium and sweat the shallots for 5-7 minutes until the are translucent. If they have dried out too much and are sticking, add in a touch of Olive Oil
Add the barley and toast for 7-10 minutes until you get a Rice Krispies (snap, crackle & pop) effect. You should also notice a lightly toasted smell.
Add the cooking stock, seal, raise the heat and cook for 20 minutes once pressure is reached
You can use either a quick or natural release once it is done. If you still have water left, put the pot back on the stove and simmer off the water.
Fluff the barley once it is cooked and add the chopped parsley