Risotto-Style Barley with Spring Greens

Ingredients

• 6 ounce baby spinach fresh trimmed thinly sliced
• 6 servings basil sprigs fresh
• 1 teaspoon thyme leaves dried
• 1.5 cups fennel bulb finely chopped
• 2 tablespoons basil fresh chopped
• 1.5 cups baby lima beans frozen thawed
• 2 large leeks white green chopped ( and pale parts only)
• 6.5 cups low-salt chicken broth canned
• 0.3 cup parmesan cheese grated
• 2 cups pearl barley 
• 0.5 teaspoon saffron threads 

Equipment

• bowl
• sauce pan
• pot

Directions

1. Generously spray heavy large pot with nonstick spray.
2. Place pot over medium-high heat.
3. Add half of leeks and half of fennel to pot. Sauté until vegetables are tender, about 5 minutes. Stir in thyme, then barley.
4. Add 2 1/2 cups broth and saffron. Simmer until liquid is almost absorbed, stirring frequently, about 10 minutes.
5. Add remaining leeks, fennel and 4 cups broth. Bring to simmer. Reduce heat to medium-low and cook until barley is tender and mixture is creamy, stirring often, about 30 minutes.
6. Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright green, about 3 minutes.
7. Drain.
8. Add lima beans, spinach, Parmesan cheese and chopped basil to barley and stir to blend. Season with salt and pepper.
9. Transfer mixture to 6 shallow bowls.
10. Garnish with basil sprigs and serve.
11. Per serving: calories, 352; total fat, 5 g; saturated fat, 1 g; cholesterol, 4 mg.
12. Bon Appétit