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Barley pan with leek, hazelnuts and cheese

updated

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Ingredients for 1 servings:

  • 1 tsp rapeseed oil
  • 1 large leek(s)
  • 60 g pearl barley
  • 200 ml vegetable stock
  • e.g. salt and pepper
  • nutmeg
  • 10 g hazelnuts
  • 20 g Gruyère, fresh, in small cubes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

hearty light pearl barley stew

Halve the large leek lengthwise and cut into half rings. Heat the oil in a pan and briefly sauté the leek over moderate heat. Briefly sauté the barley, then deglaze with the stock. Let it reduce briefly, cover, and simmer over medium heat until the barley reaches the desired firmness. Add a little more stock if necessary. Season with salt, pepper, and nutmeg. Toast the hazelnuts and fold in, then stir in the cheese. Can be served as a light main course or side dish. The dish can, of course, be expanded, for example, with fried bacon cubes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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