Best Asparagus Barley Pilaf Recipes

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BARLEY AND ASPARAGUS PILAF



Barley and Asparagus Pilaf image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons grapeseed oil
1 cup finely chopped onion
2 cloves garlic, minced
2 cups quick cooking barley
4 cups vegetable stock
12 spears fresh asparagus, peeled and cut into 1 1/2-inch pieces
1/4 cup heavy cream
1/4 cup grated Asiago cheese
3 tablespoons butter
Salt and freshly ground black pepper
4 teaspoons fresh chopped basil leaves

Steps:

  • In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast.
  • Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry.
  • Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving.

ASPARAGUS BARLEY PILAF



ASPARAGUS BARLEY PILAF image

Categories     Bean     Side

Yield 8

Number Of Ingredients 9

1 c barley
2 T olive oil
1/2 c chopped onion
1 minced garlic clove
1 sm can veg or chicken broth
8 oz fresh asparagus, cut into 1 inch pieces
1/2 c shredded carrot
1/4 c shredded parmesan
1/4 c chopped fresh basil

Steps:

  • Cook barley in 1T oil until lightly toasted,add onion, garlic and remaining oil. Cook till onion is tender and add3/4 cup heated broth, stirring till liquid is dissolved, continue adding hot broth 1/2 c at a time, stirring constantly. Add veggies, cook till all the liquid is absorbed and barley is tender. Remove from heat and stir in cheese and basil. Season to taste w/salt and pepper.

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