Sauté diced carrot, shallot, garlic, and celery in a bit of olive oil and butter, add barley and slivered almonds. Add in chicken or veg stock, bay leaf, salt and pepper, cover and simmer.
Chicken pieces were just tossed with salt, pepper, paprika, fresh thyme, a whole head of garlic split and broke open, couple lemon slices and a bit of olive oil. Dumped it out on a baking sheet and 350 for about 45 minutes turning a couple times. Put the chicken on a rack and cranked the oven to 425 for the last 10-15 minutes. Crisped it up nice.
That barley pilaf came out killer. Will definitely do it again.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
