Name: Barley with Lemon and Herbs
Total time: 1 h 15 min
Ingredients: 1 1/2 cups pearled barley; Salt and pepper; 3 tablespoons extra-virgin olive oil; 2 tablespoons minced shallot; 1 teaspoon grated lemon zest plus 3 tablespoons juice; 1 teaspoon Dijon mustard; 6 scallions , sliced thin on bias; 1/4 cup minced fresh mint; 1/4 cup minced fresh cilantro

Why This Recipe Works

For grains that are distinct and boast a tender chew, we cooked barley like pasta—boiled in a large volume of salted water and then drained—to rid the grains of much of their sticky starch, which would otherwise cause them to clump. Once the barley was cooked, we let it cool briefly on a rimmed baking sheet to help it dry thoroughly and then tossed it with an acid-heavy dressing (a 1:1 ratio of oil to acid instead of the typical 3:1 ratio), as well as aromatics and herbs to create a flavorful, hearty side.

Before You Begin

The cooking time will vary from product to product, so start checking for doneness after 25 minutes.

Instructions

Line rimmed baking sheet with parchment paper and set aside. Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt and cook, adjusting heat to maintain gentle boil, until barley is tender with slight chew, 25 to 45 minutes.

While barley cooks, whisk oil, shallot, lemon zest and juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl.

Drain barley. Transfer to prepared sheet and spread into even layer. Let stand until no longer steaming, 5 to 7 minutes. Add barley to bowl with dressing and toss to coat. Add scallions, mint, and cilantro and stir to combine. Season with salt and pepper to taste. Serve.