Creamy Barley & Cheese with Leeks
A rich mixture of cream, cheddar cheese, barley, and sauteed leeks.
servings: 8
total time: 1 hour 15 minutes
recipe by: Rae
Ingredients
- 2 cups barley
- 6 cups vegetable stock
- 2 TBSP butter
- 1 bunch leek whites, cleaned and thinly sliced
- 3 cups heavy cream
- pinch cayenne pepper
- pinch nutmeg
- 8 oz cheddar cheese, shredded
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Dreo ChefMaker Combination Air Fryer - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Willow & Everett Salt and Pepper Grinder Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE MORE
Directions
- In a medium sauce pot bring the stock and barley to a boil. Reduce the heat to low and simmer for 45 minutes, uncovered.
- In a dutch oven over medium heat melt the butter and then add the leeks. Cook until the leeks are softened, about 3 minutes.
- Add the heavy cream, cayenne pepper, and nutmeg to the dutch oven and increase the temperature to medium high. Once the cream begins to create large bubbles and looks shiny stir in the barley.
- Turn off the heat and stir in the cheese.
- Taste and season with salt and pepper if needed. If its too dry add a splash more cream.
Similar Recipes:
creamy recipesbarley recipescheese recipesleeks recipessides recipeseasy recipesglutenfree recipesvegetarian recipes