Toasted Barley With Minced Meat
- Total Time
- 30 minutes
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Ingredients
- 2tablespoons butter or extra virgin olive oil
- ½pound ground meat: beef, pork, chicken or turkey
- 1½cups pearl barley
- Salt and pepper to taste
- 10leaves fresh sage, or 1 teaspoon dried
- Large pinch saffron, optional
- 3cups chicken stock, preferably homemade, warmed
- Chopped fresh parsley leaves for garnish, optional
Nutritional analysis per serving (4 servings)
453 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 13 grams dietary fiber; 3 grams sugars; 26 grams protein; 735 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 1 tablespoon butter or oil in a deep skillet over medium-high heat. When butter melts or oil is hot, add meat in bits, breaking it up with your fingers. Cook, stirring occasionally, until meat browns, about 5 minutes. Remove with a slotted spoon and immediately add remaining butter or oil, along with barley, to skillet. Cook, stirring occasionally, until barley is toasted and lightly browned, at least 10 minutes.
- Step 2
Sprinkle barley with salt and pepper and stir in sage and saffron, if using. Add chicken stock all at once, stir a couple of times, and bring to a boil. Turn heat to low and cover. Cook about 15 minutes, or until all liquid is absorbed and barley is tender. Mixture should still be moist, but there should not be any liquid visible. Stir in reserved meat, taste and adjust seasoning, garnish, and serve.
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