Heart Healthy from WakeMed Heart Center

Barley Risotto

October 24, 2013 |

Recipe courtesy of Chef Jay Pierce
as seen on episode “Plum Granny Farm”, season 3

Makes 4 Portions


  • 2 ounces canola oil
  • 1 ½ cups shiitake mushrooms, julienne and par roast
  • ¼ cup pickled leeks
  • ¼ cup Garlic Confit (see recipe here)
  • 3 cup parboiled pearl barley
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup water

Heat a sauté pan, add oil and heat through. Add leeks and mushrooms to pan and cook until fragrant (2-3 minutes). Add garlic, barley and seasoning; heat through. Add water and simmer until all of water is absorbed by the barley. Distribute between for plates.

Pickled Leeks – Makes 3 Pints


  • 2 pounds leeks
  • 3 tablespoons kosher salt
  • 2 quarts water

Wash leeks and slice into half moons on the bias. Place leeks in a container. Dissolve salt in water and bring to a boil. Pour boiling salt water over the cut leeks and weigh the leeks down with plates to keep them under the water. Allow to sit at room temperature for 5 days; then remove plates and refrigerate. Discard any leeks that float to the top.

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Category: Recipes

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