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Asparagus And Barley Pilaf
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- #67565
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup quick-cooking barley
1 tablespoon olive oil
1/2 cup finely chopped onion
1 tablespoon butter
1 clove garlic, minced
1 can (14 ounce size) chicken or vegetable broth
8 ounces fresh asparagus, cut into 1-inch pieces
1/2 cup shredded carrot
1/4 cup shredded Asiago cheese or Parmesan cheese
1/4 cup snipped fresh basil
directions
In a large saucepan cook barley in hot olive oil over medium heat about 5 minutes or until lightly toasted, stirring often. Add onion, butter, and garlic; cook until onion is tender.
In a small saucepan heat broth. Slowly add 3/4 cup of the broth to barley mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add another 1/2 cup of the broth; cook and stir until liquid is almost all absorbed.
Add asparagus and carrot; continue cooking until all the liquid is absorbed and the barley is tender. (Should take about 30 minutes total.)
Remove from heat. Stir in cheese and basil; season to taste with salt and ground black pepper.
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nutrition data
189 calories, 6 grams fat, 27 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
April 6, 2010
I will make this again. Nice Texture/Flavor. Healthy, even. I liked it hot better than cold, but it is a good "salad" option for a get together too.