Barley with Fennel, Dried Apricots, and Orange
Appears in Cook's Illustrated May/June 2018
WHY THIS RECIPE WORKS
For grains that are distinct and boast a tender chew, we cooked barley like pasta—boiled in a large volume of salted water and then drained—to rid the grains of much of their sticky starch, which would otherwise cause them to clump. Once th...