BARLEY AND ASPARAGUS

Barley and Asparagus image

Combine grains and vegetables into one super side dish! Serve it alongside any meaty main course.

Provided by Betty Crocker Kitchens

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 cup uncooked quick-cooking barley
8 oz asparagus (8 to 10 stalks), cut into 1-inch pieces
2 tablespoons shredded Parmesan cheese
1/4 teaspoon dried marjoram or thyme leaves
1/8 teaspoon pepper

Steps:

In 2-quart saucepan, heat broth over medium heat until hot.
In 12-inch skillet, heat oil 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.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g