Combine grains and vegetables into one super side dish! Serve it alongside any meaty main course.
cups Progresso™ chicken broth (from 32-oz carton)
tablespoons vegetable oil
medium onion, chopped (1/2 cup)
medium carrot, chopped (1/2 cup)
cup uncooked quick-cooking barley
oz asparagus (8 to 10 stalks), cut into 1-inch pieces
tablespoons shredded Parmesan cheese
teaspoon dried marjoram or thyme leaves
In 2-quart saucepan, heat broth over medium heat until hot.
In 12-inch skillet, heat oil over medium heat. Cook onion and carrot in oil 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in barley. Cook and stir 1 minute.
Pour 1 cup of the hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Continue cooking 15 to 20 minutes, adding broth 1 cup at a time and stirring frequently, until barley is tender and liquid is absorbed; remove from heat. Stir in remaining ingredients.
You could use reduced-sodium or fat-free chicken broth in this recipe.
Use quick-cooking instead of pearl barley for this recipe so it cooks in the specified time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.