Herb Barley and Asparagus

Herb Barley and Asparagus

Combine grains and vegetables into one super side dish! 8 servings (1/2 cup each)

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

2
cans (14 oz each) chicken broth
1
cup uncooked hulled barley
1
tablespoon canola oil
1
medium onion, chopped (1/2 cup)
1
medium carrot, chopped (1/2 cup)
8
oz asparagus (8 to 10 stalks), cut into 1-inch pieces
1/4
teaspoon dried marjoram or thyme leaves
1/8
teaspoon pepper
2
tablespoons shredded Parmesan cheese
  1. In 2-quart saucepan, heat broth to boiling. Stir in barley. Reduce heat to low; cover and simmer 50 minutes.
  2. About 5 minutes before barley is done, in 12-inch skillet, heat oil over medium heat. Cook onion and carrot in oil 3 to 4 minutes, stirring occasionally, until crisp-tender.
  3. Stir barley, asparagus, marjoram and pepper into cooked onion mixture. Cover; cook 7 to 8 minutes, stirring occasionally, until barley is tender and liquid is absorbed. Stir in cheese.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
To boost the flavor when cooking with grains, a trick of the trade is to cook them in broth (chicken, beef or vegetable), apple juice or vegetable juice.
Whole Grain Serving: 1/2

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 460mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 5g,
    • Sugars 2g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.