Asparagus and Barley Pilaf

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Asparagus and Barley Pilaf

 

1 cup quick-cooking barley

1 tablespoon olive oil

1/2 cup finely chopped onion

1 tablespoon butter

1 large clove garlic, minced

1 14-ounce can vegetable broth

8 ounces fresh asparagus, cut into 1-inch pieces

1/2 cup shredded carrot

1/4 cup shredded Asiago chees,e or Parmesan cheese (1 oz.)

1/4 cup snipped fresh basil

 

 

 

 

1. 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.

 

2. 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.

 

3. Add asparagus and carrot; continue cooking until all the liquid is absorbed

and the barley is tender. (Should take about 30 minutes total.)

 

4. Remove from heat. Stir in cheese and basil; season to taste with salt and

ground black pepper.

 

Makes 3 main-dish servings or 6 side-dish servings.

Start to Finish: 50 minutes

 

Source: Better Homes & Gardens Recipe Center

Formatted by Chupa Babi: 04.07.08

 

Nutrition facts per serving: Servings Per Recipe 3 main-dish servings or 6

side-dish servings

Calories 334, Total Fat (g) 15 (Saturated Fat (g) 6); Carbohydrate (g) 44; Fiber

(g) 7; Cholesterol (mg) 21; Sodium (mg) 836; Protein (g) 10.

 

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