- 1 tablespoon olive oil
- 1/4 cup sliced leeks
- 3/4 cup hulled barley
- 3/4 cup brown basmati rice
- 1/4 cup toasted hazelnuts, chopped
- 3 1/2 cups vegetable broth
- Salt and pepper to taste
- 1/3 cup dried sour cherries
Preheat oven to 400° F.
In a large ovenproof pan with a lid, heat oil and cook leeks for 3 minutes. Add barley, rice and hazelnuts to the pan and stir¬ to toast grains until they become aromatic, 3 to 4 minutes. Stir in broth, salt and pepper, and bring the mixture to a rolling boil. Remove from the heat and stir in dried cherries.
Cover and cook in the oven for about 30 minutes. If the mixture becomes too dry, add a little more stock and continue cooking until grains are tender and liquid is absorbed.
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