Veggie Barley Pilaf

Barley is not an ingredient I usually consume. It is not because of my lack of love for it but more because I tend to forget to use it in my cooking. However, this week, after an inspection of my fridge where I saw a bag of barley, I suddenly had the idea that it could be nice to use it as a side dish. Just to "spicen" my cooking routine up.

To use it, I played with this barley pilaf recipe and it was flavorful. My pilaf had an earthy flavor that paired very well with the rosemary. That was a welcome change to my traditional side dishes.

Ingredients

30 mL olive oil
1 leek; white part only and sliced
3 garlic gloves, minced
500 mL barley
750 mL chicken broth
2 bay leaves
15 mL + 15 mL fresh rosemary, finely chopped
15 mL fresh thyme, finely chopped
1 to 2 pound cremini mushrooms; sliced and cooked
1 bunch of kale; stems removed and braised*
salt to taste
pepper to taste

Instructions
1. Heat olive oil in a large saucepan over medium heat.
2. Add leek and cook until tender.
3. Add barley and stir until well covered with fat.
4. Add chicken broth, bay leaves, 15 mL fresh rosemary and 15 mL fresh thyme.
5. Bring to a boil, reduce the heat to medium-low and cook until the barley is tender.
6. Add mushrooms, kale and the remaining rosemary (if desired).
7. Season with salt and pepper.

* Hot to braise kale: Heat 15 mL olive oil in a pan over medium heat. Add kale and saute for 1 minute. Reduce the heat to low, add 15 mL water and cover the pan. Cook until the kale is tender (you may need to add more water to avoid the kale to stick to the pan).

Makes 4 to 5 side dish portions.