4 cups fat-free, reduced-sodium chicken broth
½ teaspoon saffron
2 tablespoons unsalted butter
2 small leeks, white and pale green parts only, halved lengthwise, well washed, and cut crosswise into very thin half-moons
1 pound thinly sliced cremini or white button mushrooms
1 cup hull-less barley
1 tablespoon fresh thyme leaves
1 teaspoon ground black pepper
½ cup dry white wine or dry vermouth
1 cup fresh or frozen green peas (no need to thaw if frozen)
2 ounces Parmigiano-Reggiano, finely grated
1. 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.
2. 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.
3. Dump in the mushrooms and cook, stirring frequently, until they give off their liquid and it reduces to a glaze, about 5 minutes.
4. 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.
5. 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.
6. 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.
SERVES 4
Active time: 20 minutes
Total time: 1 hour 50 minutes
Make It Vegetarian: Substitute reduced-sodium vegetable broth for the chicken broth. Because you’ll be losing some of the broth’s heft, consider adding more mushrooms, perhaps up to 4 ounces more.
MAKE IT EASIER!
TESTERS’ NOTES