- 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
- 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.