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.

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

269 calories; protein 11.6g 23% DV; carbohydrates 37.4g 12% DV; exchange other carbs 2.5; dietary fiber 6.6g 26% DV; sugars 2.8g; fat 7.4g 11% DV; saturated fat 2.1g 10% DV; cholesterol 8.6mg 3% DV; vitamin a iu 1080.8IU 22% DV; vitamin c 10.2mg 17% DV; folate 139mcg 35% DV; calcium 120.9mg 12% DV; iron 1.5mg 8% DV; magnesium 28.6mg 10% DV; potassium 578.1mg 16% DV; sodium 690.4mg 28% DV; thiamin 0.2mg 15% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Wonderful and tastes perfectly guilty even though its not...! I might want to add an herb or something just to take it to the 'next' level but overall I was VERY pleased with this dish. I served as a main course but would work well along side ANY protien really... especially chicken I think. Good go-to recipe for impressing the in-laws.: ) Read More
Rating: 5 stars
10/30/2011
As Tony the Tiger would say "Geeeerrrrrrrrrrate" Read More
Rating: 5 stars
10/29/2011
I made this last night and thought it was wonderful. A real keeper. Read More
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