Lemon Barley Pilaf with Grated Romano - BelGioioso Cheese
In a large saucepan, bring 6 cups salted water to a boil. Add barley, reduce heat to a simmer, and cook until barley is tender, 30-40 minutes; drain.
Ingredients
- Kosher salt
- 1 1/4 cups barley
- 1 Tbsp. olive oil
- 1 leek, thinly sliced
- 1 garlic clove, finely chopped
- 1 tsp. of finely grated lemon zest
- 1/4 cup chives, chopped
- BelGioioso Romano cheese, grated
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