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1 onion, roughly chopped
Sauté onions over low heat in oil or schmaltz until very dark--just this side of burnt. This can take up to 15 minutes but doesn't need much watching.
Add chopped garlic and sauté a few minutes more. (Or skip this and add garlic powder to the seasonings.)
Add barley (1/4-1/3 cup per person), and seasonings. When the grain smells toasty and you can smell the spices, turn the heat up to high and add water. I use a 3-1 ratio of water to barley.
Once water comes to a boil, add soy sauce (to darken the colour and for the saltiness). Add canned red kidney beans. Turn the heat down to simmer; simmer for half an hour. You should have a good pilaf.
If, when you lift the lid after cooking it, it seems too dry or it's sticking to the pot's bottom, turn off the heat, add another 1/4-1/2 cup of water, and let it sit on the burner. The residual heat will let the barley absorb the water and come away from the pot. Good hot or tepid the next day.
Poster's Notes:
Posted by Shayna Kravetz
Nutritional Info Per Serving: N/A
Oil or schmaltz
1 garlic clove, minced OR 1/2 tsp. garlic powder
1/2-2/3 cup pearl or pot barley
1/2 tsp. pepper
1/2 tsp. nutmeg
1/4 tsp. thyme
1/8 tsp. cayenne pepper (optional)
1-1/2 to 2 cups water
1 tbsp. soya sauce
1 19-oz. can red kidney beans, drained and rinsed
This is essentially a meatless short-term cholent. Can be easily multiplied for larger groups, but cooking time will increase.