Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.
Easy to make. It took about 15 minutes longer for the broth to cook down. I added about 1 tsp of butter and about 1/4 cup freshly grated parmesan cheese at the end. Family loved it, including my young kids!
I was a bit apprehensive about this. I love barley, my DH thinks he doesn't. I served this with a roasted chicken. He kept asking for more! I did change the recipe (I've been a vegetarian for over 40 years and barley needs at least 45 minutes: at the 30 minute mark, turn the heat to Lo, don't uncover and let it sit for at least 30 minutes more.) I also don't salt food. So for your guest, grind some coarse salt on.
I also think this would be good with lentils and spinach. But that's just me.
Thanks. Happy New Year.
Made this recipe last night and loved it. Used veggie broth instead of chicken broth, and right before serving, I folded in some shredded Grafton Maple Smoked cheddar to give it a nice smoky flavor. I also added a little maple syrup to the leek carmelization process. My husband had three helpings.
This was the definite hit of Thanksgiving this year. I had to send out a mass email the next day with the recipe becuase so many people requested it! I followed the recipe exactly, except for adding some butter and parmesan at the end, as suggested by another reviewer. Next time, I might add some white wine to the leeks just before adding the mushrooms. A delicious and healthy side dish!
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