Free of eggs, sesame, peanuts, tree nuts, shellfish, soy, wheat, dairy
1 bunch leeks
2 cups barley
5 cups water
Olive oil
Salt and pepper to taste
Protein of choice (we prefer chickpeas, black beans or lentils)
Wash leeks thoroughly. Chop off the coarse green tops and discard. Slice the tenderer white bottom parts into paper thin slices and sauté in olive oil at the bottom of a small soup pot. Add 2 cups of water, salt and pepper and bring to a boil. Add the barley and reduce the heat to a simmer. Cook 40 to 50 minutes or until the water is absorbed and the barley is tender. Add protein source of choice. Serve warm.
Servings: 5 – 6 ($0.95/serving)
1 bunch leeks
2 cups barley
5 cups water
Olive oil
Salt and pepper to taste
Protein of choice (we prefer chickpeas, black beans or lentils)
Wash leeks thoroughly. Chop off the coarse green tops and discard. Slice the tenderer white bottom parts into paper thin slices and sauté in olive oil at the bottom of a small soup pot. Add 2 cups of water, salt and pepper and bring to a boil. Add the barley and reduce the heat to a simmer. Cook 40 to 50 minutes or until the water is absorbed and the barley is tender. Add protein source of choice. Serve warm.
Servings: 5 – 6 ($0.95/serving)
| leek_and_barley_casserole.pdf |
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