|
|
Use
the white part of the leek only, chop into a fine dice.
|
|
1
small shallot
1 carrot
|
Dice
the shallot and carrot.
|
|
1
tbsp butter
|
Sauté
carrot, leek and shallot in butter until tender
|
|
|
Cook
barley in salted boiling water until soft and tender.
[Cook as you would pasta.]
|
|
|
|
|
|
Add
cooked barley to sautéed leeks. |
| |
|
|
1/2
cup chicken stock
1/2 cup whipping cream
|
Add
stock and cream to barley mixture. |
| |
|
|
1/2
cup parmesan
salt & pepper
|
Reduce
on medium heat until liquid is almost absorbed. Add parmesan
and salt and pepper to taste. |
| |
|
|
|
Ready
to serve! |
