Barley Pilaf | RICARDO
In a saucepan, soften the shallots in the butter. Add the barley and stir until the butter takes on a golden brown color.
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
Ingredients
- 4 shallots, finely chopped
- 3 tablespoons (45 ml) butter
- 1 cup (250 ml) pearl barley
- 3 tablespoons (45 ml) white wine
- 625 (2 1/2 cups) chicken broth
- Salt
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