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Recipe Summary

total:
50 mins
Servings:
3
Yield:
3 main-dish servings or 6 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add asparagus and carrot; continue cooking until all the liquid is absorbed and the barley is tender. (Should take about 30 minutes total.)

  • 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.

Nutrition Facts

334 calories; fat 15g; cholesterol 21mg; saturated fat 6g; carbohydrates 44g; insoluble fiber 7g; protein 10g; vitamin a 5004.8IU; vitamin c 8.3mg; sodium 836mg; calcium 90.9mg; iron 1.6mg.
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