Rich and creamy, the leek and cheese are a perfect match, with the barley adding delicious texture to this one-pot meal. Pairs well with a glass of wine!
Created by Johanna, Café Bar Supervisor
INGREDIENTS
Serves 4 / Takes 60 Minutes
300g Pearl Barley
4 - 6 Leeks
200ml White Wine (or 100ml Vermouth)
6 Garlic Cloves
2L of Stock (Veg or Chicken)
200g Grated Cheddar Cheese
Olive Oil/ Butter for frying
Tip - A strong mature Cheddar Cheese will help enhance the flavour - the stronger, the better!
For a vegan version, use veg stock, omit the butter and use yeast flakes instead of cheese.
METHOD
1. Sauté the chopped leeks in olive oil for 5 to 10 minutes, until they are softened.
2. Add the barley and finely chopped garlic to the pan and fry for 1 minute, ensuring the barley is coated in oil.
3. Add the white wine/ vermouth and stir until mostly absorbed. Season with salt and pepper.
4. Add 1/3 of the stock and simmer on a low heat, stirring occasionally. Keep adding the stock, bit by bit, until the barley is cooked - this should take around 30 to 40 minutes, but cook for longer if you prefer the barley to be soft. I like mine to have a bit of a bite.
5. When your desired consistency is reached, add a knob of butter (if you’d like) and then the cheese.
6. Taste and adjust the seasoning appropriately and then garnish with even more cheese!