| Go back |
Barley pilaf with leekstopcook.tomathouse.comPreparation:Sauté 1 sliced leek (white and light green parts only) in a saucepan with olive oil. Add 1 1/4 cups quick-cooking barley, 3 tablespoons light raisins, 3/4 teaspoon coarse salt, and 2 cups water; bring to a boil, then simmer over medium heat, covered, until tender, 12 minutes. Let stand 5 minutes, then toss with chopped basil and green onions, the zest and juice of 1 lemon, olive oil, and salt and black pepper to taste.Ingredients: |