You can substitute frozen pearl onions for fresh, if you like, and skip step 1.

　　

Ingredients

serves 8

　　10 ounces white pearl onions (about 2 cups)

　　1 tablespoon chicken fat, margarine, or unsalted butter

　　2 cups pearl barley

　　1 quart homemade or low-sodium store-bought chicken stock, plus more if needed

　　Coarse salt and freshly ground pepper

　　

Step 1

Bring a large saucepan of water to a boil. Add the onions, and blanch until the skins loosen, about 1 minute. Drain the onions in a colander, and rinse with cold water. Peel the onions, and set aside.

　　

Step 2

Heat the fat in a large saucepan over medium-low heat until hot but not smoking. Add the barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.

　　

Step 3

Add the stock and reserved onions. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Cover, and cook the barley until it is tender but chewy and all the liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking. Serve hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.