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1
Preheat oven to 350o F. On a baking pan or cookie sheet, place walnuts in the oven for 6-8 minutes or until lightly toasted.
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2
While the walnuts are toasting, remove the root from each leek with a chefs knife, and cut the remaining portion in half.
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3
Slice the leeks into 1/2-inch pieces; place in a small bowl, and submerge in water.
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4
Agitate the leeks to remove the dirt from the layers; drain liquid off and reserve leeks.
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5
Once the walnuts are toasted, remove from oven, and set aside.
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6
In a large saute pan over medium-high heat, add 1 tablespoon butter and cook until the aroma is nutty, and the butter looks slightly amber in color.
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7
Remove from heat, and place cooked butter in a small kitchen bowl.
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8
Using the same large saute pan, add leeks, the remaining tablespoon of butter, 1 cup of water and a pinch of salt and pepper.
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9
Place over medium-high heat and cook for about 15-20 minutes, or until all the liquid has evaporated and the leeks are tender.
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10
While the leeks are cooking prepare the barley.
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11
Heat a small-medium saucepot over medium heat.
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12
Add 1 tablespoon butter, then add barley.
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13
Cook for 1 minute, stirring to ensure the grains toast evenly.
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14
Add 2 1/2 cups of water, a pinch of salt and pepper, and turn the heat to high.
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15
Bring the water to a boil, and lower heat to medium-low.
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16
Cover, and cook until tender, about 12-15 minutes.
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17
Once the barley has absorbed the liquid, remove from heat, and reserve.
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18
Add mushrooms and thyme to the pan with the leeks, and continue to cook over medium-high heat for 4-5 more minutes while stirring.
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19
Add the sherry vinegar, lemon juice and lemon zest to the bowl of melted butter, and whisk to combine.
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20
Once the mushrooms and leeks have cooked, over medium-high heat, add cooked barley and lemon-butter mixture to pan.
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21
Cook for 2-3 minutes while stirring to thoroughly incorporate.
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22
Remove pan from heat, remove thyme sprigs from pan, and discard.
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23
Season with salt and pepper.
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24
Divide the barley onto two plates, and top with walnuts and Parmesan cheese.
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25
Enjoy!
