1 cup pearl barley
2 cups water
1 cup dry white wine such as Soave or Corvo
2 tablespoons unsalted butter
2 tablespoons Filippo Berio extra virgin olive oil
1 medium size leek, tough green tops removed and discarded, white part rinsed well and minced
1/4 cup minced fresh parsley
Salt to taste
1/2 cup grated Pecorino cheese
Combine the barley, water and wine in a 2 quart saucepan and cook until tender, about 40 minutes. Drain and set aside.
In the same saucepan, combine the butter and olive oil over medium heat; stir in the leeks and cook them until they soften, about 3 minutes. Stir in the barley, parsley and season with salt. Stir in the cheese. Serve hot.
This recipe is featured on show 2006 – Orzo! The Best!
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