Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 6 cups chicken or vegetable stock
- 2/3 cup barley
- 1 cup plain yogurt
- 1 bunch fresh mint
Make it step by step
- Heat butter and oil over medium heat in a saucepan
- Saute onions until soft and starting to brown, about 7 to 10 minutes.
- Pour in the chicken stock and bring the mixture to a boil, then lower the heat to simmer
- Add barley and simmer until barley is al dente, about 45 to 60 minutes
- Place yogurt in a large bowl
- Add stock into yogurt, whisking constantly as you slowly add the stock; you are tempering the yogurt with the hot broth so it doesn’t curdle and form clumps
- When blended together, add the yogurt broth to the saucepan and stir to combine
- Season with salt and pepper to taste
- Serve with a generous sprinkle of chopped fresh mint if desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by John Chaffetz, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.