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Barley and Asparagus

  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 8

Ingredients

2
tablespoons canola oil or butter
1
medium onion, chopped (1/2 cup)
1
medium carrot, chopped (1/2 cup)
1
cup uncooked quick-cooking barley
2
cans (14 ounces each) chicken broth, heated
8
ounces 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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
% Daily Value
Total Fat
4g
Saturated Fat
2g
Cholesterol
10mg
Sodium
520mg
Total Carbohydrate
23g
Dietary Fiber
5g
Protein
6g
% Daily Value*:
Exchanges:
1 Starch; 1 Vegetable;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

"I'm always trying to eat more grains and vegetables, and I love trying them combined. In this recipe, I could use a reduced-sodium and low-fat, or even fat-free, version of the chicken broth." —LORI S.

Cooking grains in chicken, beef or vegetable broth adds to the overall flavor of the dish. You can also cook grains like barley, rice, quinoa or bulgur in apple juice or eight-vegetable juice for extra flavor.

Directions

  • 1 Heat oil in 12-inch skillet 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.
  • 2 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.

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