This shiny, risotto-like dish is impressed by the French bistro traditional of rooster in tarragon-mustard sauce. Right here, these flavors are reworked right into a whole-grain, one-pot weeknight meal: The barley, mushrooms and rooster cook dinner collectively first, then simply earlier than consuming, end with a bag of frozen peas and a tangy combination of crème fraîche (or bitter cream) and Dijon. Make the dish vegetarian by omitting the rooster and utilizing your favourite vegetable broth, however add about ½ cup extra liquid, to substitute for the rooster juices.
