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1
Preheat oven to 400 degrees.
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2
In a large pot, melt butter over medium-high heat.
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3
Add leeks and cook, stirring, until softened, about 5 minutes.
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4
Add barley and rosemary sprig; cook 1 minute more.
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5
Pour in the stock, 1 1/2 cups water and 3/4 teaspoon salt.
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6
Bring to a boil over high heat; reduce heat, cover and simmer until barley is tender and most liquid has evaporated, about 1 hour 15 minutes.
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7
Check it after an hour.
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8
If it is tender but liquid is not absorbed, drain barley in a strainer.
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9
Or if liquid has evaporated and barley is still not tender, add a little more water and continue cooking until it is.
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10
Meanwhile, toss mushrooms with oil, 3/4 teaspoon salt and 3/4 teaspoon pepper.
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11
Spread in a single layer on two large baking sheets.
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12
Roast, tossing occasionally, until tender and beginning to crisp around edges, 20 to 25 minutes.
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13
Make chive butter: In a mortar and pestle or mini food processor, mash together the garlic and salt until it forms a paste.
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14
Stir in the lemon zest and juice until salt dissolves.
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15
Pound or pulse in the chives, then stir in the butter until incorporated.
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16
Spoon hot barley into a large bowl.
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17
Stir in mushrooms, hazelnuts, parsley and chive butter until well combined.
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18
Taste and add more salt and lemon if necessary.
