Risotto Style Barley with Spring Greens
Ingredients
- Nonstick vegetable oil spray
- 2 large leeks (white and pale green parts only), chopped
- 1 fennel bulb, finely chopped (about 1 1/2 cups)
- 1 teaspoon dried thyme
- 2 cups pearl barley
- 6 1/2 cups canned low-salt chicken broth
- 1/2 teaspoon saffron threads
- 1 1/2 cups frozen baby lima beans, thawed
- 1 6-ounce package fresh baby spinach, trimmed, thinly sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Fresh basil sprigs
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