Barley and Asparagus

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

By Betty Crocker Kitchens

September 8, 2010

3 1/2

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

1/4

teaspoon dried marjoram or thyme leaves

1/8

teaspoon pepper

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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.