Barley Pilaf
Barley Pilaf
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  • 4 shallots, finely chopped
  • 3 tablespoons (45 ml) butter
  • 1 cup (250 ml) pearl barley
  • 3 tablespoons (45 ml) white wine
  • 625 (2 1/2 cups) chicken broth
  • Salt
  • Preparation
  • In a saucepan, soften the shallots in the butter. Add the barley and stir until the butter takes on a golden brown color. Add the wine and reduce until almost dry. Add the broth and season with salt. Bring to a boil, cover and reduce the heat to low. Cook for about 30 minutes or until all the liquid has absorbed.
  • Description
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