Name: Barley with Fennel, Dried Apricots, and Orange
Total time: 1 h 30 min
Ingredients: 1 1/2 cups pearled barley; Salt and pepper; 3 tablespoons red wine vinegar; 2 tablespoons extra-virgin olive oil; 2 tablespoons minced shallot; 1 garlic clove , minced; 1/2 teaspoon grated orange zest plus 2 tablespoons juice; 20 dried California apricots , chopped; 1 small fennel bulb , 2 tablespoons fronds minced, stalks discarded, bulb halved, cored, and chopped fine; 1/4 cup minced fresh parsley

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 for pearled barley will vary from product to product, so start checking the barley for doneness after about 25 minutes. We prefer California apricots in this recipe for their brightness. Sweeter Turkish apricots can be substituted, but decrease the number to 12.

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 vinegar, oil, shallot, garlic, orange zest and juice, 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 apricots, fennel fronds and bulb, and parsley and stir to combine. Season with salt and pepper to taste. Serve.