Leeks and Brussels Sprouts with Barley

  • Active Time 20m
  • Total Time 40m

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 ounces water
  • 1 ounce quick-cooking barley, or 2 ounces pearl barley, or 2 ounces bulgur wheat or long-grain rice
  • 10 ounces 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


In a small saucepan, bring the water to a boil. Stir in the barley, bulgur or rice. Return to a boil; 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, adding more water if necessary. 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 the margarine or butter. Cook and stir the sprouts, pepper and leek for 5-8 minutes, or till the sprouts are crisp-tender. Stir in the cooked grain, salt, marjoram and pepper. Cook over low heat for 5 minutes more, stirring occasionally.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 472

nutrition information per serving

86 calories; 4g total fat; 10mg cholesterol; 210mg sodium; 11g carbohydrates; 3g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com