Barley Baked With Olives And Sun-Dried Tomatoes

• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onions
• 1 clove garlic, minced
• 2 tablespoons finely chopped sun-dried tomatoes
• 1 tablespoon finely chopped Italian black olives
• 1 13 cups medium barley
• 2 23 cups hot chicken, beef or vegetable stock
• Salt and freshly ground black pepper to taste
• 1 teaspoon minced fresh basil

1. Preheat oven to 400 degrees.
2. Heat the oil in a two- to three-quart ovenproof casserole or saucepan with a tight-fitting lid.
3. Add the onions and saute over low heat until they are tender.
4. Stir in the garlic, sun-dried tomatoes, olives and barley.
5. Stir in half the stock, bring to a simmer, cover and place in the oven to bake for 20 minutes.
6. After 20 minutes, stir the barley, add half the remaining stock and return the casserole to the oven to bake another 20 minutes.
7. Stir once more, add the remaining stock and bake the barley another 15 to 20 minutes, until all the liquid has been absorbed and the barley is tender.
8. Season to taste with salt, if necessary, and pepper and fold in the basil.

extravirgin olive oil, onions, clove garlic, tomatoes, italian black olives, barley, hot chicken, salt, fresh basil

Taken from cooking.nytimes.com/recipes/7941 (may not work)