Name: Slow-Cooker Herbed Barley Pilaf
Total time: 3 h
Ingredients: 1 onion , chopped fine; 1 1/2 cups pearl barley , rinsed; 2 tablespoons extra-virgin olive oil; 2 garlic cloves , minced; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; Salt and pepper; 3 1/2 cups vegetable or chicken broth; 1/4 cup chopped fresh basil , dill, or parsley

Why This Recipe Works

For an everyday barley pilaf, we needed to find the right liquid-to-barley ratio for the slow cooker. After a few tests, we found that 3½ cups broth to 1½ cups barley produced barley that was cooked through once all the broth had been absorbed, though the texture was on the soft side. Reducing the amount of liquid wasn't an option because it resulted in unevenly cooked barley. To maintain a bit of the grains’ toothsome structure and ensure even cooking, we briefly toasted the barley in the microwave before adding it to the slow cooker. All this pilaf needed was a sprinkling of fresh herbs before serving.

Before You Begin

Do not substitute hulled, hull-less, quick-cooking, or presteamed barley (read the ingredient list on the package to determine this) in this recipe.

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Microwave onion, barley, 1 tablespoon oil, garlic, thyme, and ½ teaspoon salt in bowl, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes; transfer to prepared slow cooker. Stir in broth, cover, and cook until barley is tender and all broth is absorbed, 3 to 4 hours on low or 2 to 3 hours on high.

Fluff barley with fork, then gently fold in basil and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve.