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Simple Baked Leeks with Barley Cooking Recipes

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

  • cup dry white wine

  • 3 cups cooked pearled barley (about cup raw)

  • 1/3 cup chopped fresh parsley

  • Salt and freshly ground black pepper to taste

  1. Preheat the oven to 350F. Butter a medium-size shallow baking dish.

  2. 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.

  3. Stir in the barley and parsley and season well with salt and pepper. Spread the vegetables in the prepared baking dish.

  4. Bake until very hot, about 20 minutes. Serve very hot.

Variation: add 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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