Barley Pilaf With Beets And Dill Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 1 medium-size yellow onion, finely chopped | ||
| 2 cups medium pearl barley | ||
| 1 jar (1 pound) pickled beets, juice reserved, beets finely chopped | ||
| 4 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth | ||
| Sugar | 1 Teaspoon | |
| Black pepper salt | 1/2 Teaspoon | |
| Dijon Mustard | 1 Teaspoon | |
| 1 bunch watercress, stems removed | ||
| 1/4 cup snipped fresh dill or minced parsley | ||
| 1 cup plain nonfat yogurt | ||
Directions
1 In a medium-size heavy saucepan, heat the oil over moderate heat.
Add the onion and saute, stirring, for 2 minutes or until it begins to turn translucent.
Stir in the barley, beet juice, stock, sugar, salt, and pepperand bring toaboil.
Lower the heat, cover, and simmerfor25 minutes or until the barley is just tender.
2 Stir in the beets and mustard, cover, and cook for 5 minutes or until the beets are hot.
Remove from the heat and stir in the watercress, dill, and yogurt.
Cover and let stand for 5 minutes or until the yogurt is warm and the watercress leaves are wilted
Add the onion and saute, stirring, for 2 minutes or until it begins to turn translucent.
Stir in the barley, beet juice, stock, sugar, salt, and pepperand bring toaboil.
Lower the heat, cover, and simmerfor25 minutes or until the barley is just tender.
2 Stir in the beets and mustard, cover, and cook for 5 minutes or until the beets are hot.
Remove from the heat and stir in the watercress, dill, and yogurt.
Cover and let stand for 5 minutes or until the yogurt is warm and the watercress leaves are wilted
Chef
