1 1/4 cups barley
1 Tbsp. olive oil
1 leek, thinly sliced
1 garlic clove, finely chopped
1 tsp. of finely grated lemon zest
1/4 cup chives, chopped
BelGioioso Romano cheese, grated
In a large saucepan, bring 6 cups salted water to a boil. Add barley, reduce heat to a simmer, and cook until barley is tender, 30-40 minutes; drain.
Heat oil in a medium saucepan over medium heat. Add leeks, 2 Tbsp. water and season with salt. Cover and cook until leeks have wilted, about 5 minutes. Stir in garlic and cook 30 seconds. Stir in barley, lemon zest and cook for 5 minutes over
medium-low heat. Stir in chives and top with grated Romano cheese.