Walnut Barley

Rinse the pearl barley under cold water in a fine-mesh strainer, rubbing gently between fingers to remove surface starch and dust.

Bring 2 cups of water to a boil in a medium pot over high heat, then add the rinsed barley and reduce heat to medium-low.

Simmer the barley uncovered for 25-30 minutes, until the grains are tender but still slightly firm with a chewy texture.

While the barley cooks, dice the celery into small, uniform pieces, removing any tough outer strings.

Chop the walnuts into rough pieces, keeping some texture rather than grinding them into powder.

In a separate skillet over medium heat, toast the walnut pieces for 2-3 minutes, stirring frequently, until fragrant and lightly browned.

Add the diced celery to the toasted walnuts and sauté for 3-4 minutes, stirring occasionally, until the celery begins to soften slightly.

Once the barley is cooked and water has been absorbed, stir the walnut-celery mixture into the pot of barley.

Season the combined mixture with salt and pepper to taste, adjusting the amounts as needed.

Stir in the fresh minced parsley gently until evenly distributed throughout the dish.

Transfer to a serving bowl and let rest for 2-3 minutes before serving, allowing flavors to meld.