Danny Kim
The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.
Recipe information
Yield
4 Servings
Ingredients
Kosher salt
1¼
cups hulled, hull-less, or pearled barley
1
tablespoon olive oil
1
leek, thinly sliced into rounds
1
garlic clove, finely chopped
1
teaspoon finely grated lemon zest
½
cup buttermilk
¼
cup chives, finely chopped
Need to make a substitution?
Preparation
Step 1
In a large saucepan, bring 6 cups salted water to a boil. Add barley, reduce heat to a simmer, and cook until barley is tender, 30–40 minutes; drain.
Step 2
Heat oil in a medium saucepan over medium heat. Add leeks and 2 Tbsp. water and season with salt. Cover and cook until leeks have wilted, about 5 minutes. Stir in garlic and cook 30 seconds. Stir in barley, lemon zest, and buttermilk. Cook 5 minutes over medium-low heat. Stir in chives and adjust seasoning with additional salt, if desired.
Nutrition Per Serving
Calories (kcal) 280 Fat (g) 4.5 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 54 Dietary Fiber (g) 10 Total Sugars (g) 3 Protein (g) 8 Sodium (mg) 160