Best Barley Leek Pilaf Recipes

BARLEY-LEEK PILAF

Steps:

• Saute 1 sliced leek (white and light green parts only) in a pot with olive oil. Add 11/4 cups quick-cooking barley, 3 tablespoons golden raisins, 3/4 teaspoon kosher salt and 2 cups water; bring to a simmer, then cook over medium-low heat, covered, until tender, 12 minutes. Let stand 5 minutes, then toss with some chopped basil and chives, the zest and juice of 1 lemon, olive oil, and salt and pepper to taste.

BARLEY LEEK PILAF

Steps:

• In medium sized pot heat, over medium high heat, the oil and saute the leek until just softened.
• Add the barley and continue sauteing for 2 minutes.
• Add salt, stock and raisins.
• Cook, covered, over medium heat until tender. Approximately 12-15 minutes.
• Let stand 5 minutes.
• Stir in the chives, basil, lemon zest and juice.
• Adjust seasonings if necessary.