SPRINGTIME BARLEY

Springtime Barley image

While working as a sorority house mother, Sharon Helmick of Colfax, Washington occasionally filled in for the cook. "The girls really liked low-fat dishes like this attractive medley," Sharon notes.

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 small onion, chopped
1 medium carrot, chopped
1 tablespoon butter
1 cup quick-cooking barley
2 cups reduced-sodium chicken broth, divided
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

In a large skillet, saute onion and carrot in butter until crisp-tender. Stir in the barley; cook and stir for 1 minute. Stir in 1 cup broth. Bring to a boil. Reduce heat; cook and stir until most of the liquid is absorbed. , Add asparagus. Cook for 15-20 minutes or until barley is tender and liquid is absorbed, stirring occasionally and adding more broth as needed. Stir in marjoram and pepper; sprinkle with cheese.

Nutrition Facts : Calories 226 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 396mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges