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Barley Leek and Walnut Pilaf with Broccoli
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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 minutes
Cook Time45 minutes
Total Time1 hour

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.