The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish. Be sure to use the convenient quick-cooking barley, which is available in most supermarkets, rather than regular barley, which takes much longer to cook.
Active Time: 35 minutes |
Total Time: 35 minutes
12 ounces asparagus
2 1/2 cups reduced-sodium chicken broth, or vegetable broth
1 tablespoon extra-virgin olive oil
1 bunch scallions, (white and light green parts), chopped (3/4 cup)
Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.
Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.
Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. Remove from the heat and stir in the cheese and the reserved asparagus. Season with salt and pepper and serve.
Per serving :
8 g Fat;
3 g Sat;
4 g Mono;
12 mg Cholesterol;
37 g Carbohydrates;
13 g Protein;
6 g Fiber;
392 mg Sodium;
368 mg Potassium