2 shallots, thinly sliced
2 tablespoons olive oil
1 cup pearl barley
1 teaspoon ground coriander
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 1/2 cups vegetable broth
1 cup peeled and cored ripe pear, cut into 1/2-inch dice
2/3 cup chopped walnuts, toasted
1/2 cup snipped fresh parsley
Cook shallots in a medium skillet over medium heat for 5 minutes or until softened. Add barley; cook and stir for 5 minutes. Stir in spices and cook for 1 minute more. Add broth and bring to a boil; reduce heat and simmer, covered, for 40 minutes or until barley is tender and chewy. Stir in pear and cook for 5 minutes or until pear is tender; cover and let stand for 10 minutes. Remove from heat and stir in walnuts and parsley. Makes 4 servings.
2 tablespoons olive oil
1 cup pearl barley
1 teaspoon ground coriander
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 1/2 cups vegetable broth
1 cup peeled and cored ripe pear, cut into 1/2-inch dice
2/3 cup chopped walnuts, toasted
1/2 cup snipped fresh parsley
Cook shallots in a medium skillet over medium heat for 5 minutes or until softened. Add barley; cook and stir for 5 minutes. Stir in spices and cook for 1 minute more. Add broth and bring to a boil; reduce heat and simmer, covered, for 40 minutes or until barley is tender and chewy. Stir in pear and cook for 5 minutes or until pear is tender; cover and let stand for 10 minutes. Remove from heat and stir in walnuts and parsley. Makes 4 servings.
