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www.RecipeFaire.com Presents:
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Barley and Asparagus
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by:
Carolyn Connor
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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.
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INGREDIENTS
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2 Tbsp. canola oil or butter
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1 med. onion, chopped (1/2 cup)
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1 med. carrot, chopped (1/2 cup)
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1 cup uncooked quick-cooking barley
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2 cans (14 oz. each) chicken broth, heated
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8 oz. asparagus (8 to 10 stalks), cut into 1-in. pieces
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2 Tbsp. shredded Parmesan cheese
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1/4 tsp. dried marjoram or thyme leaves
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1/8 tsp. pepper
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DIRECTIONS
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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.
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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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3:
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4:
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