1. Heat 1 Tbsp. of the oil in a large pot. Add carrots and saute until just beginning to soften, about 5 to 7 minutes. Add peas and 1/4 tsp. of the salt and saute until bright green, 1 to 2 minutes. Transfer vegetables to a bowl and set aside.

2. In a medium saucepan, bring 2 1/2 cups of the broth to a simmer over medium-highheat. Reduce heat to maintain a low simmer.

3. Heat remaining 1 Tbsp. oil in the large pot used for the vegetables over medium heat. Add onion and remaining 1/4 tsp. salt and saute until soft, about 5 to 7 minutes. Add barley and cook, stirring frequently, until fragrant, 1 to 2 minutes. Reduce heat to medium-low and add wine to the barley. Cook, stirring frequently, until all the wine is absorbed.

4. Raise heat under the broth and bring to a boil. Add to the barley, stir, then cover. Lower heat slightly to maintain a low boil, and cook until barley is just barely tender and liquid is absorbed, about 10 to 12 minutes.

5. Add reserved carrots and peas to the barley, along with spinach, lemon zest, and juice, stirring to distribute. Cook 2 to 3 minutes, until spinach is just wilted and peas and carrots are warmed through. If mixture seems too dry, add additional broth a few tablespoons at a time. Stir in 3 Tbsp. of the chives. Transfer barley to a serving bowl and garnish with the remaining 1 Tbsp. chives. Serve immediately.

Source: Hannaford fresh Magazine, March - April 2013