By Lindsey Johnson of www.cafejohnsonia.com
Heat olive oil or butter in a large skillet over medium-high heat. Add the leeks and shallots. Cook until they start to soften.
Add the garlic and cook for 1 minute more. Add the barley and cook, while stirring until barley turns golden in color.
Add the wine and cook until it evaporates. Ladle 1 cup of the stock into the skillet along with the thyme sprigs.
Stirring occasionally as the liquid is absorbed. Repeat with the remaining stock, until the barley is al dente. (Be careful not to overcook the barley. It should be cooked, but not soft.)
Season with salt and pepper, to taste.
Goes well with roasted poultry and meats, or fish. Or as a main dish with vegetables on the side.