1. In a large saucepan, heat oil over medium heat. 2. Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. 3. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid is absorbed, about 10 minutes. 4. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. 5. Add asparagus; cook until tender, about 5 minutes. 6. Stir in peas until heated through. 7. Add Parmesan and mint; season with salt and pepper. 8. Garnish with mint leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
