Ingredients
6 T (3/4 stick) butter
11/2 c chopped leek (white part only)
1 c thinly sliced celery
2 c pearl barley (about 16 oz.)
2 bay leaves
1 t dried thyme, crumbled
1 t salt
freshly ground pepper
3 1/2 c beef stock
1/2 c dry red wine
1/2 c minced fresh parsley
1/4 c snipped fresh chives
Preparation
Preheat oven to 350. Melt butter in heavy ovenproof casserole over medium low heat. Add leek and celery and cook until soft, stirring occasionally, about 6 minutes. Add barley and stir 3 minutes. Add bay leaves, thyme, salt and generous amount of pepper. Mix in stock and wine. Bring to boil. Cover tightly and bake until liquid is absorbed, 35 to 40 minutes./ Stir in parsley and chives. Serve immediately.
