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Creamy Barley with Leeks, Asparagus and Dill
Barley can be dull and stodgy, but we transform the grain into a creamy risotto-esque dish. Buttery sautéed leeks and grassy, tender-crisp asparagus, along with fresh dill and tangy lemon zest and juice balance barley’s heft with springtime brightness. A little crème fraîche, sour cream’s thicker and richer—but milder-tasting—cousin, stirred in at the end of cooking gives the barley a delicious luxuriousness. The grains require about 40 minutes of simmering to become tender; this is a good time to prep the asparagus, lemon and dill.
4 to 6
Servings
Tip
Don’t forget to rinse the leeks. Rinsing after slicing, rather than before, is more effective at removing the sand and grit that might be trapped in the layers. But be sure to drain the leeks well so excess water doesn’t make it into the pan.
1 hour
Ingredients
-
2
tablespoons salted butter
-
1
pound leeks, white and light green parts halved lengthwise, sliced crosswise about ¼ inch thick, rinsed and drained
Directions
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01In a 12-inch skillet over medium, melt the butter. Add the leeks and ½ teaspoon salt, then cover and cook, stirring occasionally, until softened and tender, about 10 minutes. Add the wine and cook, uncovered and stirring occasionally, until most of the liquid has evaporated, 3 to 4 minutes.
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May 14, 2023
Easy
I was impressed by how simple this recipe was to make. Will make again.
September 15, 2022
Delicious
Easy enough recipe for a weeknight if you allow the time to simmer it all. Family enjoyed it.
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