Barley Brolis

 LUNCH/DINNER/REGULAR/VEGETARIAN

Barley Brolis

Ready in  30-35 minutes

Serves  4 (1 1/2 cup servings)

Ingredients

  • 1 cup Pearl Barley
  • 4 Tab. Butter, divided between steps 2 and 4
  • 2 cups mixed vegetables (whatever you have on hand: any combination of root vegetables, carrots, parsnips, beets, turnips, onions) diced, or in small slices
  • 3 cups vegetable broth
  • salt, to taste
  • black pepper, to taste
OPTIONAL*
  • 1 egg
  • herbs

Cooking Instructions

  1. Rinse the barley in a fine mesh strainer, and then cover with water and let sit and soak at room temperature for several hours or overnight.
  2. Drain and rinse the barley. In a large heavy-bottomed soup pot melt 1 Tbsp of the butter over low heat, and add the drained and rinsed barley, stirring well so all the pearls are coated with a light coating of butter. Let it sit there over low heat, stirring occasionally, while you address the vegetables, peeling them and dicing or slicing them.
  3. After the barley has been toasting for 5-8 minutes, add the broth to the pot, and turn to the heat to high. Cover and bring to a boil, then reduce heat to medium low, taking care not to let it overboil and make a mess (you may wish to set the cover a little to one side to prevent this).
  4. In a heavy-bottomed skillet melt the rest of the butter over medium heat, and add the sliced or cubed vegetables. Sauté the vegetables, moving them around frequently with a wooden spoon, until they begin to brown a bit, and grow slightly tender, about 5 minutes. Scrape them and the butter and juices in their pan into the soup pot with the simmering barley, and cook for 15 to 20 minutes, depending on how chewy you like your brolis. Add salt and pepper to taste, and if you’d like the brolis to be soupier, add more broth. Makes 4 1½ cup servings.

*Note:

  • A beaten egg can also be added when you add the vegetables, for additional protein and nourishment.
  • Dried or fresh herbs such as thyme and sage may be sautéed with the diced vegetables, or fresh parsley chopped up and stirred in just before serving.
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