Barley and Asparagus

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

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
460mg
19%
Potassium
260mg
7%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
19%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.