Barley and Asparagus

Name: Barley and Asparagus
Prep time: 45 min
Total time: 45 min
Yield: 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

2 Ratings

2 Reviews

Prep 45 min
Total 45 min
Servings 8

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

By Betty Crocker Kitchens

Updated September 8, 2010

Make With

Progresso Broth

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

Steps

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.

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.