The myriad marvelous restaurants reviewed in the pages of Country Roads have resulted in an enormous backlog of recipes on our website, containing the secrets behind some of the region's signature dishes. It's irresponsible to sit on this veritable treasure chest (not to mention uncomfortable--the rounded top is not ergonomically ideal.) And so we now strive to change this! In a new blog feature, I'll be tackling some of these excellent recipes and sharing the results (though not the food itself--sorry!)
We'll kick off with the golden barley pilaf from Chef April Neujean at the Samuel S. Green School in New Orleans. I know I'm not alone in being thrilled that the weather's starting to cool. And cooking-wise, there's no better celebration than to whip up something warm and aromatic.
I paired the pilaf with roasted sweet onions stuffed with lamb and apricots and a simple cucumber, dill, and yogurt salad for a Mediterranean medley. (You can find the other recipes at my food blog here.)
The pilaf was such a treat, from the entrancing golden hue (thanks to the raisins, squash, and barley) to the satisfying crunch offered by the pecans and the inviting scent provided by...well, all of it! And it's really no trouble to make at all. I found everything I needed at the Fresh Market in New Orleans, and the directions are little more than roasting, toasting, and cooking the barley.
The recipe is listed below. To those who endeavor, I stress the importance of the barley cooking completely. You wouldn't want your whole delicious pilaf ruined by a crunchy barley. Leave that to the pecans.
Golden Barley Pilaf Serves 6-8 Ingredients: 3/4 lb. butternut squash, peeled and diced 1 tsp. minced rosemary 1/2 onion, finely diced 2 tsp. olive oil, divided 1 tsp. salt 1/2 tsp. pepper 3/4 cup (8.75 ounces) pearl barley 1 + 1/2 cups chicken stock, preferably low-sodium 1/2 cup golden raisins 1 cup pecans, toasted and coarsely chopped 2 tbsp. minced parsley Method:
- Preheat the oven to 375°. On a rimmed baking sheet, toss the diced squash with the rosemary and 1 teaspoon of the oil and season well with salt and pepper. Roast for 40 minutes, turning once, until the squash is softened and browned in spots.
- In a 2 quart sauce pot over medium-high heat, add the remaining 1 teaspoon of oil. Sauté the onions for 6-8 minutes until they are soft and beginning to brown.
- Add the chicken stock and bring to a boil. Season with the remaining salt and pepper. Add the barley and reduce the heat to low. Cover and cook for 30 minutes, or until the barley is tender. Add the raisins and cook for an additional 5 minutes until all the liquid is absorbed.
- Turn off the heat and stir in the squash, pecans, and parsley. Serve hot.
Note: The squash can be roasted one day ahead; refrigerated and returned to room temperature before proceeding.
