This barley with sautéed leeks, peas and parsley is hearty, chewy barley adds texture, taste, and nutrition to this healthy side dish.
Total Time 30 min
- 1 cup. pearl barley
- kosher salt
- 2 tbsp. olive oil
- 2 leeks (white and light green parts only)
- 1 cup. frozen peas
- 2 tsp. grated lemon zest
- ½ cup. chopped fresh flat-leaf parsley
- In a medium saucepan, combine the barley, 3 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes. Drain off any remaining water in the pan and transfer the barley to a large bowl.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the leeks, season with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 7 to 8 minutes. Add the peas and lemon zest and cook, stirring occasionally, until heated through, about 3 minutes; stir in the parsley. Fold the mixture into the barley.
Recipe Sourced From WomansDay
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