Grains and Starches
BARLEY WITH LEEKS
If you are someone who has followed my
work (and profound changes) over the
years, you will know that the acronym TACT
means taste, aroma, color, and texture—the
basic elements of food pleasure. Texture is
last but not least. In fact, the reason why
fats are so well liked is because of their
texture or sense of mouthroundfulness.
So texture is vital! I use pot barley, not the
more refined pearl barley, to add texture. I
brew up a batch of the following recipe
and keep it frozen in 1-cup portions. It also
works wonders with soups that can do with
more body.
MAKES 12 PORTIONS1 teaspoons olive oil
2 leeks, white and light green parts only,
cleaned and roughly chopped
4 garlic cloves, bashed and fi nely chopped
3 cups pot barley
6 cups fi ltered water
1 teaspoon salt
Heat the oil in a medium or large saucepan
over medium heat, and sauté the leeks and
garlic 5 minutes. Rinse the barley in a
strainer and stir into the leeks. Add the
water and salt, and bring to a boil. Reduce
to simmer and cover. Cook 45 minutes (30
minutes for pearl barley); barley should
still be slightly resistant to the teeth.Per serving : 117 calories, 1 g fat, 0 g saturated
fat, 23 g carbohydrate, 4 g protein, 5 g dietary
fiber, 144 mg sodium292 •