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Barley and Asparagus |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Barley and Asparagus recipe on the web!!Low-Fat! Prep: 15 min; Cook: 20 min _ tablespoons butter or stick margarine _ medium onion, chopped (1/2 cup) _ medium carrot, chopped (1/2 cup) _ cup uncooked quick-cooking barley _ (14 1/2-ounce) cans ready-to-serve chicken broth, heated _ pounds asparagus spears (8 to 10 stalks), cut into 1-inch pieces _ tablespoons shredded Parmesan cheese ___ teaspoon dried-marjoram or thyme leaves ___ teaspoon pepper 1. Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 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. Cook 15 to 20 minutes longer, 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. Break off tough ends of asparagus stalks where they snap easily while gently bending stalk; discard. NUTRITION FACTS: 1 Serving (about 1/2 cup):; Calories 130 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 10mg; Sodium 520mg; Carbohydrate 23g (Dietary Fiber 5g); Protein 6g % DAILY VALUE:; Vitamin A 14%; Vitamin C 4%; Calcium 4%; Iron 6% DIET EXCHANGES:; 1 Starch; 2 Vegetable From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Spanish Rice Curried Rice Pork Fried Rice Cheesy Broccoli-Rice Bake Baked Rice with Green Chilies Risotto BEYOND WATER: FLAVOR-PACKED RICE AND GRAINS Mediterranean Risotto Polenta Barley and Asparagus Cheese Grits Bulgur Pilaf Easy Skillet Baked Beans Old-Fashioned Baked Beans Red Beans and Rice Savory Black-Eyed Peas with Bacon Soybeans and Rice Three-Bean Casserole GRAINS BASICS LEARN WITH BETTY--COOKING RICE LEARN WITH BETTY--COOKING RISOTTO LEGUME BASICS RICE AND OTHER GRAINS COOKING CHART DRIED LEGUMES COOKING CHART UNLEADED BEANS |
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