Barley Pilaf with Leeks, Walnuts, and Broccoli {vegan}

Delicate ribbons of pale green leeks, plus a measure of toasted walnuts, stirred into toothsome barley, with green broccoli mini trees piled on top–everything about this barley pilaf with leeks, walnuts, and broccoli nurtures the heart and soul. 

Barley’s chewy, pasta-like consistency and its nutritional profile does our hearts good, in more ways than one. Walnuts too shine in the vascular health department, and with the leek and broccoli benefits, we’ve got vegan well being by the spoonful. Grain and goodies = happiness.

You can always find pearled barley in our pantry, though I tend to grab the brown rice or quinoa instead. It’s time to change that—this dish reminds me to choose barley just because cooked barley has such appealing toothy texture and nutlike flavor.

By definition, grain cooked in broth, and containing vegetables and other chopped things, means pilaf. Pilaf, quite the elegant word for a simple grain dish, yes?

Sautéed leeks, unlike onions, keep their vegetable crunch and complement cooked barley especially well—they belong in this pilaf.

Barley Pilaf with Leeks, Walnuts, and Broccoli recipe notes:

• Barley contains gluten—it’s not a wheat substitute for someone gluten-intolerant.
• Transform your pilaf leftovers (if there are any) into an easy delicious soup by adding white beans, and curry powder for color and a completely different flavor.

More barley dishes you’re going to enjoy:

When I get my hands on radicchio, I make this Chicory Soup with Lemon and Barley.

Barley Risotto with Kale and Butternut Squash from Mountain Mama Cooks sure looks good!

Lentil and Barley Greek-Style Salad with Tomatoes, Feta, and Capers from Kalyn’s Kitchen

Asparagus Omelette with Barley by Naturally Ella

Roasted Brussels Sprouts and Cranberries with Barley from Cookie and Kate

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Barley Pilaf with Leeks, Walnuts, and Broccoli

I’m crazy about this pilaf and how divinely the barley, leek and walnut textures balance each other. Serve as a side dish with your favorite beans for plenty of vegetarian protein. A green salad fills out the meal.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Author: Letty | @lettyskitchen

Ingredients

• 2 ½ cups vegetable stock
• 1 cup pearl barley , rinsed
• 2 tablespoons plus 2 teaspoons olive oil
• 2 leeks , halved lengthwise and thinly sliced crosswise into half-moons
• 1 cup chopped toasted walnuts
• ¼ teaspoon Real Salt
• Freshly ground black pepper
• ½ head of broccoli

Instructions

• Bring the vegetable stock to boil in a saucepan. Stir in the barley. Lower the heat, cover, and simmer on very low heat until the barley is tender and the liquid is absorbed. Let stand about 5 minutes before adding the leeks and walnuts.
• While the barley cooks, heat the first 2 tablespoons of oil in a skillet over medium flame until shimmering. Add the leeks and sauté until tender, about 5 minutes. Season with salt and a generous grind of black pepper.
• Gently stir the leeks and walnuts into the cooked barley. Keep warm while you prepare the broccoli.
• Cut the broccoli florets from the thick stalk, leaving about an inch of stalk attached to the florets. Save the rest of the stalks for another purpose, perhaps a stir-fry. Cut the florets through the base of the head with a small knife, pulling the florets apart. Cut the larger florets in half down the middle.
• Heat the remaining olive oil in the skillet. Add the broccoli florets and sauté a minute or so. Add a few tablespoons of water, cover, and cook several minutes, until the broccoli is just tender. Season with salt and pepper to taste. Serve on top of the pilaf.

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