Unique and tasty barley pilaf is truly a simple dish - sauté a few vegetables, throw in barley and liquid, let it cook unattended, and you've got a wonderful side dish with only 10-15 minutes hands-on time.
Melt butter in a large saucepan over medium heat. Add onions, peppers, and garlic; cook for about 5 minutes until vegetables have softened.
Add barley, salt and pepper, and cook for about a minute before pouring in broth and wine (if using).
Bring to a boil, reduce heat to low, cover, and cook for 45 to 50 minutes until barley is tender and liquid is absorbed.
Garnish with parsley before serving.
*To use hulled barley, simply cook pilaf 30 minutes longer, or until tender.To Cook in Oven: You can cook this in the oven if you wish: after bringing to a boil, cover the pot and place in a pre-heated 350 degree oven for 55 to 60 minutes. I like this option if I'm baking chicken- it's easy to put it all in the oven and forget about it for an hour.Additional Vegetable Variations:
Sauté mushrooms along with onions.
Add diced carrots, parsnips, or turnips along with onions.