Join! 12 weeks for $1

Creamy Barley with Leeks, Asparagus and Dill

4 to 6 Servings

1 hour

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Brian M.
September 15, 2022
Delicious
Easy enough recipe for a weeknight if you allow the time to simmer it all. Family enjoyed it.