Lightly sweet leeks and earthy mushrooms blend amazing flavor in simple side that's absolutely delicious when paired with roast chicken or turkey.
Prep Time: 5 minutes
Cook Time: 40 minutes
Yield: 5 Servings
- 2 tsp extra virgin olive oil
- 3 leeks, chopped, rinsed, drained
- 8 oz package sliced cremini mushrooms (3 cups)
- 1 tsp kosher salt
- ¼ tsp pepper
- 1 tsp minced garlic
- 1 ¾ cups low sodium chicken broth
- ¾ cup pear barley
- 1 tsp minced rosemary
- 1 TB fat free Greek yogurt
- ¾ tsp Dijon mustard
Heat olive oil in a large sauté pan. Add leeks, mushrooms, salt, and pepper and cook over medium-high heat, stirring frequently until leeks are softened and mushrooms are beginning to brown. Add garlic and cook for 1 minute. Add chicken broth, barley, and rosemary and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes or until barley is tender.
Stir in yogurt and mustard and serve.
Feel free to substitute minced fresh sage for the rosemary. This dish would also be delicious with some grated parmesan stirred in for a risotto-like finish.