Ingredients
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4 cups fat-free, reduced-sodium Chicken broth
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½ teaspoon Saffron
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2 tablespoons Unsalted Butter
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2 small Leeks
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1 pound thinly sliced Cremini Mushrooms
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1 cup hull-less Barley
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1 tablespoon fresh Thyme
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1 teaspoon ground Black Pepper
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½ cup dry White Wine
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1 cup fresh or frozen Green Peas
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2 ounces Parmigiano-Reggiano Cheese
Directions
Steps
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1
Done
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Heat the broth and saffron in a large saucepan over medium-low heat just until steaming, just below the simmering point. Adjust the heat to maintain this temperature. |
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2
Done
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Melt the butter in a large high-sided sauté pan or risotto pan over medium heat. Add the leeks and cook, stirring occasionally, until somewhat softened, about 2 minutes. |
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3
Done
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Dump in the mushrooms and cook, stirring frequently, until they give off their liquid and it reduces to a glaze, about 5 minutes. |
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4
Done
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Add the barley, thyme, and pepper. Stir over the heat for 1 minute, then pour in the wine or vermouth. Raise the heat to medium-high. As the liquid comes up to a full simmer, scrape up any browned bits in the pan. |
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5
Done
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Pour in the saffron broth and bring to a full, rolling simmer. Cover, reduce the heat to very low, and simmer slowly for 1 hour. |
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6
Done
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Uncover and raise the heat back to medium. Stir until reduced and creamy, about 25 minutes. Stir in the peas and Parmigiano-Reggiano. Remove from the heat and let rest 5 minutes before serving. |
