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Barley and Asparagus

Combine grains and vegetables into one super side dish! Serve it alongside any meaty main course.

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( 2 Ratings)

2 Ratings

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Member Reviews ( 2 )

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Prep Time 45 min
Total Time 45 min
Servings 8

Ingredients

3 1/2: cups Progresso® chicken broth (from 32-oz carton)

2: tablespoons vegetable oil

1: medium onion, chopped (1/2 cup)

1: medium carrot, chopped (1/2 cup)

1: cup uncooked quick-cooking barley

8: oz asparagus (8 to 10 stalks), cut into 1-inch pieces

2: tablespoons shredded Parmesan cheese

1/4: teaspoon dried marjoram or thyme leaves

1/8: teaspoon pepper

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Directions

1 In 2-quart saucepan, heat broth over medium heat until hot.
2 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.
3 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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 460mg; 460%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 5g 5% Sugars 2g 2% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 6%;
Calcium: 4%;
Iron: 6%;

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 2/5/2011 10:05:37 AM REPORT ABUSE WoodenSpooner said:

Rating:

This recipe is a keeper! I've made it several times, for dinner with family and guests and everyone loves it. It holds up as a left-over side dish meal as well. Healthy, quite tasty, and very easy to make. You may substitute different vegetables for those you have on hand, but using the ones called for in the recipe are a great combination. Try this one for a tasty, healthy side dish that is easy to make and that everyone will enjoy. It will surely become one of your regulars.

This reply was: Helpful Inspiring

Posted 6/20/2010 9:48:06 PM REPORT ABUSE Tinysmom said:

Rating:

The minute I saw this recipe I knew we would all love it. I am surprised more people haven't reviewed it. The only changes I made was using vegetable broth instead of chicken, and I used a tablespoon of fresh marjoram instead of dried. It is like a risotto instead made with barley. This is so easy, I won't need a recipe next time. My vegetarian daughter was delighted and my picky eater was happy too.

This reply was: Helpful Inspiring