Yes, we know, barley can be dull and stodgy, but here the grains are transformed into a creamy risotto-esque dish that screams I should be making this more often. 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 an opportune time to prep the asparagus, lemon and dill.
We paired ours with a Greek rub-dusted grilled chicken. Then with the leftover chicken that was taken off the bones and shredded, we added to the remaining barley. This became another meal; just heat and eat!
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.
Creamy Barley with Leeks, Asparagus and Dill
Ingredients
- 2 Tbsp. salted butter
- 1 oz. leeks, white and light green parts halved lengthwise, sliced crosswise about ¼ inch thick, rinsed and drained
- Kosher salt and ground black pepper
- 1/2 cup dry white wine
- 1 cup pearled barley
- 1 qt. low-sodium chicken broth or vegetable broth
- 1 lb. asparagus, trimmed, stalks cut on the diagonal into ¼-inch pieces, tips kept whole
- 1/4 cup crème fraîche, plus more to serve
- 2 tsp. grated lemon zest, plus 2 tablespoons lemon juice
- 1/2 cup lightly packed fresh dill, chopped
Directions
- In a 12-inch skillet over medium, melt the butter. Add the leeks and ½ teaspoon salt, then cover and cook, stirring occasionally, until softened and tender, about 10 minutes. Add the wine and cook, uncovered and stirring occasionally, until most of the liquid has evaporated, 3 to 4 minutes.
- Stir in the barley, followed by the broth and 1 teaspoon pepper. Bring to a simmer over medium-high, then cover, reduce to medium and simmer, stirring occasionally, until the mixture is thick and creamy and the grains are tender, 40 to 45 minutes. If the consistency is thick and dryish before the barley is done, stir in ¼ cup water and cook, adding more water as needed, until the grains are tender.
- Stir in the asparagus and cook, uncovered and stirring occasionally, until the asparagus is tender-crisp, about 5 minutes. Off heat, stir in the crème fraîche, lemon zest and juice, and the dill. Taste and season with salt and pepper. Serve with additional crème fraîche on the side.
Recipe by Rose Hattabaugh for Milk Street
Accounting for Taste 