Ingredients:
1 tbsp butter
1.5 cups chopped leeks
1 cup finely chopped fennel bulb
1/2 cup chopped red pepper
3/4 cup uncooked pearl barley
1 tsp fresh tyme
2 garlic cloves, minced
3.5 cups chicken broth
1/2 cup dry white wine
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tsp black pepper
1/4 cup oil-cured olives, pitted and chopped
Directions:
Melt butter in a large sauce pan over medium-high heat.
Add 3/4 cup leek, 1/2 cup fennel and red pepper; saute
5 minutes, or until tender. Add barley, thyme, and garlic;
cook 2 minutes, stirring constantly. Stir in 2 cups broth,
and cook 10 minutes or until liquid is nearly absorbed,
stirring constantly. Stir in remaining 3/4 cup leek,
1/2 cup fennel, 1.5 cuts broth and wine; cook until nearly
all liquid is absorbed, stirring frequently (about 45 min).
Stir in cheese, parsley and black pepper.