Barley Pilaf with Toasted Garlic

Add olive oil to a sauté pan over low heat. When oil is warm, add garlic slivers and cook garlic until just golden, about 5 to 10 minutes. Make sure the oil doesn’t get too hot or else the garlic will brown too much and turn bitter. Set aside to use in barley. Reserve the toasted garlic oil to cook the barley.

Add 2 tbsp. oil from the toasted garlic to a medium saucepan over medium heat. Saute onions for 2 to 3 minutes until soft. Add carrot and celery sauté for another 2 to 3 minutes. Add 1 tbsp. oil from the toasted garlic if needed. Add the barley, thyme and cook for 1 minute. Stirring to coat the barley in the oil. Add wine and let reduce for 2 minutes. Add stock and season with salt and pepper. Increase heat to high and bring to a boil and stir. Reduce heat to low. Cover and simmer on low heat for 25 to 30 minutes, or until barley is tender. Remove from heat and let sit for 5 minutes. Fluff with fork. Stir in parsley. Garnish with toasted garlic and serve.