Baked Leeks with Barley
Two almost-forgotten ingredients go very
well together in a one-dish accompaniment for lamb or game of any kind,
especially wild goose. This dish can also be served at room temperature
with a meal of cold meats, fish and cheese.
Makes 6 servings
1 tablespoon butter
1 tablespoon olive oil
3 large leeks, trimmed, white and light green parts only, thinly sliced
2 cloves garlic, minced
1 medium-size green bell pepper, seeded and thinly sliced
½ cup dry white wine
3 cups cooked pearled barley (about ¾ cup raw)
1/3 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
Preheat the oven to 350°F. Butter a medium-size shallow baking dish.
Heat 1 tablespoon butter and oil in a
medium-size heavy skillet over low heat. Add the leeks and cook,
stirring from time to time, until just tender, 15 to 20 minutes.
Stir in the barley and parsley and season
well with salt and pepper. Spread the vegetables in the prepared baking
dish.
Bake until very hot, about 20 minutes.
Serve very hot.
Variation: add ¼ pound sliced mushrooms, cooked 5 minutes in 1
tablespoon of butter, to the leeks and barley before spreading the
mixture into the baking dish. Continue with the recipe.
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