Tuscan Caramelized Leek and Pearl Barley Salad | Rich Autumn Bowl

Rinse the pearl barley thoroughly in a sieve under cold water. Place it in a saucepan with the vegetable stock, add a pinch of salt, and bring to a boil. Simmer covered over low heat for about 25-30 minutes until pleasantly al dente, chewy, and tender. Drain any excess liquid, then let it cool to lukewarm.

Trim off the green parts of the leeks, halve the white and light green stalks lengthwise, wash between the layers thoroughly, then slice into half-moons about 1 cm thick. Finely mince the garlic, toast the walnut kernels in a dry pan for 2-3 minutes until fragrant, then coarsely chop them.

Melt the butter with 1 tablespoon of extra virgin olive oil in a wide pan over medium heat. Add the sliced leeks and thyme, then season lightly with salt.