barley and celery

this is my anti-holiday food post.

as 2011 narrows toward the winter solstice, my revolt against holiday hype and excesses is best expressed in this wholesome, comforting recipe: barley and celery cooked in vegetable stock . . . 
eaten without fanfare. 

simply.

from a bowl.

with a spoon.

ingredients (serves 6 to 8)

• 1 and 1/2 cups of pearled barley

• about 1 and 1/2 tbls. olive oil

• 1 onion, finely chopped

• 6 to 8 tender inner stalks of celery, finely chopped
• cleaned celery leaves, chopped

• 8 cups of vegetable stock

• salt
• a tablespoon or 2 of scotch whisky
• a tablespoon or 2 of butter
• olive oil

directions

1. put the barley into a large skillet and toast it on med.-low until browned. put the toasted barely into a bowl and set aside.
2. pour the olive oil into the skillet, add the onion and the celery with their chopped leaves, and cook until softened. cover the pan with a lid and set the flame to low, allowing the vegetables to soften but not brown.
3. heat the stock until it boils.
4. add the barley to the onions and celery and pour in some of the stock until it fills the skillet about 3/4s of the way. simmer until most of the stock is absorbed.
5. keep adding stock and simmering as in step 4 until all of it is incorporated.
6. once the barley is softened, season it with salt .
7. stir in the scotch with the butter, and cook until the liquid mostly evaporates.
8. serve with a drizzle of olive oil if you wish.