Barley Leek Pilaf

Taken from the October issue of Food Network magazine with adjustment.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  leek, thinly sliced
• 2  tablespoons  vegetable oil
• 1  cup quick-cooking barley
• 3  tablespoons raisins
• 3⁄4 teaspoon kosher salt
• 2  cups  chicken stock
• 1⁄4 cup  chopped fresh basil
• 2  tablespoons  chopped chives
• 1  small lemon, juiced and zested

Directions

1. In medium sized pot heat, over medium high heat, the oil and saute the leek until just softened.
2. Add the barley and continue sauteing for 2 minutes.
3. Add salt, stock and raisins.
4. Cook, covered, over medium heat until tender. Approximately 12-15 minutes.
5. Let stand 5 minutes.
6. Stir in the chives, basil, lemon zest and juice.
7. Adjust seasonings if necessary.