Barley and Asparagus Recipe

1      Reviews by:    Carolyn Connor   Barley and Asparagus Recipe uses canola oil, onion, carrot, barley, chicken broth, asparagus, Parmesan cheese and dried marjoram or dried thyme to create a deliciously tasty vegetable dish. Food Category:    Vegetables Cuisine Origin:    Midwestern    Servings: 6 Calories: 135 per serving Print Preview Rate This Recipe Prep Time:   6 Minutes Cook Time:   33 Minutes Total Time:   39 Minutes

INGREDIENTS

• 2 Tbsp. canola oil or butter
• 1 med. onion, chopped (1/2 cup)
• 1 med. carrot, chopped (1/2 cup)
• 1 cup uncooked quick-cooking barley
• 2 cans (14 oz. each) chicken broth, heated
• 8 oz. asparagus (8 to 10 stalks), cut into 1-in. pieces
• 2 Tbsp. shredded Parmesan cheese
• 1/4 tsp. dried marjoram or thyme leaves
• 1/8 tsp. pepper

DIRECTIONS

• 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.
• 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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