Baked Barley Pilaf with Leeks and Meyer Lemon

Baked Barley Pilaf with Leeks and Meyer Lemon

When you know you have a busy week ahead, make a pot of this baked barley pilaf, and store in the fridge for a tangy and nutritious side dish.

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

  • 1
    Preheat oven to 350 degrees.
  • 2
    Melt the butter and oil in an oven-safe Dutch oven set over medium-high heat.
  • 3
    Add the leeks and mushrooms and cook until soft and tender, about 3 minutes.
  • 4
    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.
  • 5
    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.
  • 6
    Discard the bay leaf and stir the barley. Serve warm.

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