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February 2012

Make Ahead Meal

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Baked Barley Pilaf with Leeks and Meyer Lemon

Baked Barley Pilaf with Leeks and Meyer Lemon

Serves 4–6

You'll Need
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 leek, thinly sliced (white and light green parts only)
  • ½ lb mushrooms, sliced
  • 1 ½ cups barley
  • 4 ½ cups chicken or vegetable stock
  • Juice of 1 Meyer lemon
  • 1 bay leaf
  • Salt and pepper
Prep and Cook
  • Preheat oven to 350 degrees.
  • Melt the butter and oil in an oven-safe Dutch oven set over medium-high heat.
  • Add the leeks and mushrooms and cook until soft and tender, about 3 minutes.
  • Add the barley and stir to coat evenly with the oil/vegetable mixture. Add the stock, lemon juice and bay leaf, stirring well. Bring the liquid to a boil.
  • Cover the pot and place the dish in the oven. Bake for 45 minutes. Remove from the oven and allow to rest for 5–10 minutes before uncovering. 
  • Discard the bay leaf and stir the barley. Serve warm.

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