Barley is a wonderfully versatile cereal grain with a rich nut-like flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color.
- 2/3 cup water
- 1/3 cup pearled barley
- 2 tbsp extra virgin olive oil
- 1/2 cup yellow onion, chopped
- 1 cup carrots
- 2 cups vegetable stock
- 1 2/3 cup plain yogurt
- 2/3 cup fresh parsley, minced
- Salt and pepper, to taste
- 1/2 tsp black pepper, freshly ground
Bring water to a boil in a soup pot. Add barley and let simmer covered for about 25-30 minutes over low heat. Once water has evaporated, remove from heat and set aside
In a stock pot, cook onion in olive oil over medium heat for 4-5 minutes until soft. Add stock and carrots and bring to boil. Reduce to a simmer, cover, and cook for 20 minutes.
Add cooked barley and let simmer another minute or two. Remove from heat.
Stir in yogurt and seasonings.