This is another of my yummy recipes that’s easy, good for you AND absolutely, stunningly delicious. Bill asks for it all the time. I bought an industrial-sized tin of saffron from Tochi’s so I’d always have enough to make this.
Ingredients
2 1/2 c vegetable stock (I use the low-sodium stock)
1/2 t dried thyme
1/4 t crumbled saffron
2 T olive oil
1 c leeks, well-rinsed and sliced (use white and tenderest green parts only) - about 1 leek
2 garlic cloves, minced
1 c pearled barley
1/2 c dry white wine (save the rest for dinner!)
pinch salt (optional)
1/4 - 1/2 c Parmesan, grated (I sprinkle until it feels right)
Directions
In a small saucepan, bring the stock, thyme and saffron to a boil. Cover and set aside.
Warm the oil in a medium pan (I use my ever-popular Le Creuset). Add the leeks and garlic and saute on medium until softened, about 5 minutes. Inhale deeply (ahhhhh). Stir in the barley and toss to coat it with oil. Add the wine and cook, stirring often, until the wine is absorbed (this only takes a minute).
Add the hot stock and bring to a boil; then cover and reduce the heat to low. Cook the barley, stirring every 5 minutes or so, until the stock is absorbed and the barley is done, about 30-35 minutes. Add a little more stock or water if the barley is too chewy for your taste (I’ve never had to add extra liquid). Add the salt (if desired - you really don’t need it - the Parmesan is salty, too) and Parmesan and stir until the cheese melts.
Serve at once. This also heats up really well for next day leftovers. I usually make a double batch for just that very reason.
I made this so much while in Bismarck that year between the summers of 07 and 08 when Mom was in and out of the hospital. She’d always request it. Sometimes I’d bring some warm up to the hospital for her. Barley is SO good for you. This recipe is another out of Dr. Gott’s fabulous “No Sugar No Flour” book - highly recommended overall.