Creamy Barley with Leeks, Asparagus and Dill
Creamy, risotto-style barley, packed with buttery leeks and grassy, tender-crisp asparagus: this is the hearty, spring veggie meal we look forward to all winter long.
- Makes4 to 6 servings
- Cook Time1 hour
- 3
Barley can be dull and stodgy, but we transform the grain into a creamy risotto-esque dish. Buttery sautéed leeks and grassy, tender-crisp asparagus, along with fresh dill and tangy lemon zest and juice balance barley’s heft with springtime brightness. A little crème fraîche, sour cream’s thicker and richer—but milder-tasting—cousin, stirred in at the end of cooking gives the barley a delicious luxuriousness. The grains require about 40 minutes of simmering to become tender; this is a good time to prep the asparagus, lemon and dill.
Don’t forget to rinse the leeks. Rinsing after slicing, rather than before, is more effective at removing the sand and grit that might be trapped in the layers. But be sure to drain the leeks well so excess water doesn’t make it into the pan.
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