A simple but yummy rice side dish to go with any meal. It's especially good to pair with fish!
1/2 medium onion, chopped
2 medium carrots, peeled and chopped
2 tsp chicken bouillon or base
1/2 tsp lemon pepper
1/4 tsp salt
3 1/2 cups water
1/2 cup sliced or slivered almonds
1/2 cup quick pearled barley (see note)
1 cup rice
Instant Pot: Stir together all of the ingredients. Pressure cook for 5 minutes with 10 minutes of natural release.
Stovetop: In a pot, saute the onion and carrots with olive oil for 3-5 minutes until they start to soften. Add the chicken bouillon, lemon pepper, and salt. Stir and add in the water.
Stir in the almonds, barley and rice. Bring to a boil and reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.
Barley: This recipe uses quick pearled barley. I have not tried it with whole barley, but if you let it soak overnight it should work in this recipe just fine.
Makes 4 servings.
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