| Level: | Easy |
| Total: | 20 min |
| Prep: | 8 min |
| Cook: | 12 min |
Instructions
- 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.
Reviews
We love this recipe! We are trying to eat healthy, ( and get bored with the “whole ” plain veggies. I skipped the raisins but that is the only change I had made. Tonight, I will add a chopped carrot, celery.( maybe a great idea to clean out the veggie crisper)
We enjoyed this. Used ginger instead of raisins. Had regular not quick cooking barley so had to cook longer but loved this. Easy as the recipe said and will make again.