RISOTTO-STYLE BARLEY WITH SPRING GREENS
Steps:
- 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 frequently, about 10 minutes. 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.
- Meanwhile, cook lima beans in large saucepan of boiling salted water until tender but still bright green, about 3 minutes. Drain.
- Add lima beans, spinach, Parmesan cheese and chopped basil to barley and stir to blend. Season with salt and pepper. Transfer mixture to 6 shallow bowls. Garnish with basil sprigs and serve.
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Baduzile Jevu
[email protected]This is my new favorite barley recipe! It's so easy to make and the results are always delicious.
Adekomi Abdulqudus
[email protected]I tried this recipe last night and it was a hit with my family! The barley was cooked perfectly and the flavors were amazing.
Rudy Malbon
[email protected]This barley risotto was a delightful surprise! The spring greens added a vibrant freshness, and the lemon-herb sauce was perfectly balanced.
BUTUNGI Andrew
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved it.
Mustard the first
[email protected]This recipe is a great way to use up leftover spring greens. The barley makes it a hearty and satisfying meal.
Prodip Sarker
[email protected]I'm not a huge fan of barley, but this recipe changed my mind. The barley was cooked perfectly and the flavors were so well-balanced.
Shemaya
[email protected]This recipe was easy to follow and the results were delicious! I will definitely be making this again.
Kumar Khadka
[email protected]I loved this recipe! The barley was cooked perfectly and the flavors were amazing. I will definitely be making this again.
iany
[email protected]This barley risotto was delicious! The barley was cooked perfectly and the spring greens added a nice touch of freshness. I will definitely be making this again.
Nusratjahan Risha121
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the unique flavor combination and the barley was cooked perfectly. I will definitely be making this again.
Hm Sayf
[email protected]This recipe is a keeper! It's a great way to use up leftover spring greens and the barley makes it a hearty and satisfying meal. I also love the addition of the lemon-herb sauce.
Dd rr
[email protected]I'm not usually a fan of barley, but this recipe changed my mind. The barley was cooked perfectly and the flavors were so well-balanced. I will definitely be making this again.
Ryan Coniglio
[email protected]This is my new favorite barley recipe! It's so easy to make and the results are always delicious. I love the combination of barley, spring greens, and lemon-herb sauce.
Brenmac Designs
[email protected]I tried this recipe last night and it was a hit with my family! The barley was cooked perfectly and the flavors were amazing. I will definitely be making this again.
Miracle Parkinson
[email protected]This barley risotto was a delightful surprise! The spring greens added a vibrant freshness, and the lemon-herb sauce was perfectly balanced. I especially appreciated the step-by-step instructions, which made the cooking process a breeze.