Barley with Red Onions and Black Olives

Total time: 20 minutes
    Almost a 'winter' pilaf.  Red onions are a bit sweeter than ordinary yellow onions; Greek olives add both color and flavor.

 Ingredients:

• 1/2 cup (2.8oz, 80gr) quick-cooking barley
• 1/2 red onion
• 1 cup (8oz, 240ml) chicken stock
• 1/4 cup Greek, dry-cured olives
• 2 tsp oil 

 Instructions:

• Chop red onion.
• Heat oil in small saucepan.  Add onion and sauté until tender.
• Add barley, stock, cover and simmer until done, about 15 minutes.  All stock should be absorbed. 
• Roughly chop olives. 
• Stir into barley, cover and let rest 1 - 2 minutes. Stir well and serve.