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Leeks and Brussels Sprouts with Barley

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 6 as an accompaniment
With their flat green leaves and shaggy roots, leeks resemble overgrown spring onions, but they’re milder in flavor. Look for leeks that are less than 12 in/4 cm in diameter because they’ll be more tender.
8 fl oz ml water
1 oz quick-cooking barley, or 2 oz pearl barley, or 2 oz bulgur wheat or long-grain rice
10 oz brussels sprouts, halved lengthwise
2 tablespoons margarine or butter
1 red, yellow, or green pepper, chopped
1 leek, thinly sliced
1/2 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8-1/4 teaspoon pepper
Leeks and Brussels Sprouts with Barley Recipe at
In a small saucepan bring water to boiling. Stir in barley, bulgur, or rice. Return to boiling; reduce heat. Cover and simmer till tender, allowing 10-12 minutes for quick-cooking barley, 45-50 minutes for pearl barley, 12-15 minutes for bulgur, and 15 minutes for rice. Remove from heat. Let stand, covered, for 5 minutes. Drain.

Cook the Brussels sprouts, covered, in a small amount of boiling salted water to cover for 5 minutes; drain.

In a large frying pan, melt margarine or butter. Cook and stir sprouts, pepper, and leek for 5-8 minutes, or till sprouts are crisp-tender. Stir in cooked barley, bulgur, or rice, salt, marjoram, and pepper. Cook over low heat for 5 minutes more, stirring occasionally.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6 as an accompaniment
Calories: 86
Fat. Total: 4g
Fiber: 3g
Carbohydrates, Total: 11g
Sodium: 210mg
% Cal. from Fat: 42%
Cholesterol: 10mg
Protein: 3g
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