• In a large skillet, add 2 tbsp of extra virgin olive oil and heat to simmer.
• Poach leeks and onions about 3 minutes.
• Add cauliflower and brussel sprouts.
• Continue cooking for about 10 minutes.
• Add barley and continue stirring until lightly toasted.
• Add enough water, making sure ingredients are covered plus 1". If using the finger-measure method, add water until it reaches the first joint of your middle finger.
• Continue cooking on low heat for 40 minutes.
• Add thyme and continue cooking for another 10 minutes.

Serving Suggestion

• Serve immediately with a crisp, green salad and pan cakes.

Preparing the brussel sprouts

• Trim the stem. Using a paring knife, trim off the bottom stem of the sprouts, especially if they are dry or yellowed. Remove and discard any yellowed or blemished outer leaves.
• Wash thoroughly and dry on paper towels.
• Cut the sprouts in half, lengthwise through the stem. Set aside.

Preparing the leeks

• Slice off the root.
• Cut the leeks about 2-4 inches above the white part, trimming off most of the green part leaving 1-2 inches. Remove tough outer leaves.
• Slice in half, lengthwise. Wash thoroughly and dry on paper towels.
• Place both halves cut side down, then use a circular motion to cut the leek into thin half moons.
• Wash and cut the cauliflower into small pieces.
• Peel and cut the onions and leeks into small pieces.