Lemon Barley Pilaf with Grated Romano

Lemon Barley Pilaf with Grated Romano
Lemon Barley Pilaf with Grated Romano

Ingredients

  • Kosher salt
  • 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

Directions

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.

Ingredients

  • Kosher salt
  • 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

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