Roasted Leeks with Tibetan Purple Barley and Pecorino
Spring vegetables are slowly making their way to the Bay Area farmer’s markets and this means leeks. I love leeks. I love all members of the allium family, to be fair. Leeks have a more mild flavor than an onion but less of a vegetal greeness than a scallion.
It’s true that leeks require more work than a shallot or garlic clove. They grow in such a way that dirt often gets in between the leaves which require the cook to carefully inspect and wash accordingly. I usually shave the root end off but just barely. I want to make sure that the bottom still remains intact. Then I trim off the deep green leaves, reserving them for stock. Slice the white and light green remainder lengthwise and place under running water to remove any dirt or mud that may have accumulated there. Easy peasy!
Are you familiar with Tibetan purple barley? It is a beautiful grain and I love having it in my pantry. It’s sturdy and has a very chewy, toothsome texture. If you can’t track it down then feel free to substitute regular pearled barley, quinoa or wheat berries.
INGREDIENTS
4 Tbsp olive oil, divided
1 large onion, diced
1 c Tibetan purple barley, soaked for 2 hours
2 ½ tsp salt, divided
3 large leeks, white and light green parts sliced
½ small Meyer lemon, juiced
Pecorino romano, for garnish (optional)
Aleppo pepper for garnish (optional)
DIRECTIONS
Preheat the oven to 375°F (190°C).
Add 1 Tbsp of the olive oil to a medium saute pan over medium low heat. Add onion, a pinch of salt and stir. Cover for 5-10 minutes and cook, uncovered for about 30 minutes more until the onion caramelizes. Be prepared to stir more frequently as the onion nears caramelization. Set aside.
Drain the soaked barley and add to a medium saucepan along with 1 tsp salt. Cover with water by at least 2”. Cover with a lid and bring to a boil over a medium high flame. Once boiling, reduce to a simmer and continue to cook until tender, about 25 minutes. Drain and set aside.
In a large mixing bowl add leeks, the remaining 3 Tbsp of olive oil and 1 tsp of salt. Mix and transfer to 2 parchment lined baking sheets. Roast for 35-40 minutes flipping the leeks at least once, halfway through baking. Set aside to cool.
In a large bowl combine the barley, onion, lemon juice and the remaining ½ tsp of salt. Fold in the leeks.
Taste and adjust seasonings and then transfer to a serving platter.
Using a vegetable peeler shave flakes of Pecorino on top along with a sprinkle of Aleppo. Serve immediately.
Serves: 4-6
NOTES
The salt and the olive oil amounts listed are mutable, just like nature. If you have particularly gargantuan leeks use more. If they are on the smaller side use less.
Don’t throw away the leek greens! They are incredibly flavorful and make a fabulous stock. If you have time and some forethought, consider making a stock with the leek greens and then using it in the soup instead of water. To do so just roughly chop the cleaned leek greens and simmer in a pot of water for 30-60 minutes.