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The Boston Globe

Food & dining

Sunday supper and more

Recipe for barley

Makes 6 cups

“Pearl’’ or “pearled’’ barley is the most common kind on grocery shelves. The outer hull and the bran of the grain have been removed, so it cooks faster yet remains pleasantly chewy.

2  cups pearl barley  

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4  cups chicken or vegetable stock 

 Salt, to taste 

1. In a saucepan, combine the barley, stock, and a generous pinch of salt. Bring to a boil over medium heat. Lower the heat, cover the pan, and simmer 30 to 35 minutes, or until the barley absorbs the water and the grain is tender.

2. Fluff with a fork. Set aside 4 cups of barley for the pilaf and serve the remaining barley with the chicken. Sally Pasley Vargas

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