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Barley and Asparagus Recipe

Barley and Asparagus    

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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.
Food Category:    Vegetables
Cuisine Origin:    Midwestern
    • Servings: 6
    • Calories: 135 per serving
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  • 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


  • 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.
Barley and Asparagus
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