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Easy Leeks Recipe with Barley

It’s springtime! Yay! As much as I love winter vegetables (root veggies, dark leafy greens, squashes) it’s time to bring some light into the kitchen. Leeks are one of my favorite spring veggies, and they are one of the most versatile, and fun vegetables to cook with. Not fun to clean, but easy to cook and easy to enjoy. Last night we made a great dish: an easy leeks recipe with barley, one of my go-to grains. Barley is a heartier grain, but one that is full of goodness and protein and just plain tastiness. I also added some green beans to add some color. This easy leeks recipe and barley is a taste of early spring.

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1 cup unhulled barley (rinsed)

generous helpings of dried herbs such as thyme, rosemary and parsley

2 Tbsp. olive oil

2 large leeks

1 handful green beans or other veggie (if using)

salt and pepper to taste



Boil three cups water in large saucepan.


Once water is boiled, add barley. Bring to boil, then simmer for 45-50 minutes stirring frequently. Add herbs and seasonings around the halfway point of cooking.


Slice off the hard outer leaves of leeks (the hefty green tops). These are usually the dirtiest parts.


Slice leeks into quarter size pieces. Once the leeks are sliced, wash thoroughly in large spinning colander.


Rinse and cut any other remaining veggies if you decide to use them.


About 35 minutes after the barley has been cooking, start heating up the oil in a large pan. You might need to add more water to the barley to make sure it is nice and cooked.


Once the oil is hot, add the leaks. Stir on high for about 5 minutes.


Turn pan down to medium, and let the leeks cook for about 10 minutes, but don’t stir too often.


Add seasonings to leeks. If they look to dry, add some white wine or more oil if desired. Salt and pepper to taste.


Once the easy leeks and barley dish is finished, enjoy!


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