Active Time: 20 Minutes
Total Time: 40 Minutes
Yield: 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. RECIPE INGREDIENTS 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 You May Also Like Brussels Sprouts With Walnut-Lemon Vinaigrette See More Similar Recipes » DIRECTIONS 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.