Cumin-Scented Barley

• 2 tablespoons olive oil
• 2 cups chopped onions
• 1 1/4 cups pearl barley
• 4 tablespoons butter, divided
• 2 tablespoons cumin
• 1/2 teaspoon freshly ground black pepper
• 5 cups chicken stock
• 1/4 cup sweet or dry Madeira
• 3/4 cup finely sliced scallions
• 3/4 cup chopped fresh parsley
• 13 cup toasted walnuts, chopped
• 3 tablespoons black or golden raisins
• Salt to taste

1. Preheat oven to 325 degrees.
2. Heat oil and onions in an enamel or stainless-steel casserole until softened, about 10 minutes.
3. Add barley and 1 tablespoon of butter, stirring until barley is coated.
4. Add cumin and pepper and saute until barley starts to crackle, about 5 minutes.
5. Add chicken stock and Madeira, bring to a boil, then cover.
6. Cook in the oven until barley is al dente and most of the liquid has been absorbed, about 45 minutes.
7. Remove and stir in the rest of the butter, scallions, parsley, walnuts, raisins and salt to taste.
8. Cover and let stand 15 minutes.
9. Serve with lamb.

olive oil, onions, pearl barley, butter, cumin, freshly ground black pepper, chicken stock, sweet, scallions, parsley, walnuts, black, salt

Taken from cooking.nytimes.com/recipes/9833 (may not work)