From quick-growing barley you can cook delicious and healthy pilaf, which also quickly cooks. Complete the grits fried in olive oil leek (only sweet and more tender light part), as well as light raisins. After pilaf boil, it remains only to mix fresh herbs and zest and juice lemon, which with its sourness perfectly balances the sweetness raisins. It turns out to be a side dish rich in tastes and spicy aromas, suitable for any meat or poultry dishes. Share with friends: 
Time: 20 minutes Complexity: Easy Servings: 4
Recipe:
Sauté 1 chopped leek (white and light green only) parts) in a pan with olive oil. Add 1 and 1/4 tbsp. quick-cooking barley, 3 tbsp. l light raisins, 3/4 tsp coarse salt and 2 tbsp. water; bring to a boil, then cook over medium heat, covered with a lid, until cooked, 12 minutes. Let stand for 5 minutes, then mix with chopped basil and green onions, zest and juice of 1 lemon, olive oil, salt and black pepper to taste. Recipes with similar ingredients: leek, raisins, basil
