Barley and Asparagus

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

  • Prep Time 45 min
  • Total Time 45 min
  • Servings 8

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

  • 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

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

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:
1
*Percent Daily Values are based on a 2,000 calorie diet.