Minted Barley Pilaf

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 small carrot, chopped
• 1 stalk celery, chopped
• 1 pinch salt
• 1 cup pearl barley
• 1 1/2 cups chicken stock
• 3/4 cup water
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 5 large fresh mint leaves, chopped, or more to taste

1. Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
2. Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.

olive oil, onion, carrot, celery, salt, pearl barley, chicken stock, water, thyme, sage, mint

Taken from www.allrecipes.com/recipe/244481/minted-barley-pilaf/ (may not work)