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

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.

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