Risotto-Style Barley with Spring Greens

Risotto-Style Barley with Spring Greens
Photo by Mark Thomas


  • ½ teaspoon saffron threads
  • ¼ cup grated Parmesan cheese
  • 2 large leeks (white and pale green parts only)
  • 1 6-ounce package fresh baby spinach
  • Fresh basil sprigs
  • 1 teaspoon dried thyme
  • 6 ½ cups canned low-salt chicken broth
  • + 5 more ingredients
    • 1 fennel bulb
    • 1 ½ cups frozen baby lima beans
    • 2 cups pearl barley
    • Nonstick vegetable oil spray
    • 2 tablespoons fresh basil

Generously spray heavy large pot with nonstick spray. Place pot over medium-high heat. Add half of leeks and half of fennel to pot. Sauté until vegetables are tender, about 5 minutes. Stir in thyme, then barley. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring fr...

View full recipe at Epicurious


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