Name: Barley Pilaf with Leeks and Lemon
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

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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 notes