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.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

12 ounces asparagus
2 1/2 cups reduced-sodium chicken or vegetable broth
1 tablespoon extra-virgin olive oil
1 bunch scallions (white and light green parts), chopped (3/4 cup)
4 ounces shiitake mushrooms, stems removed, caps thinly sliced
1 cup quick-cooking barley
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Salt & freshly ground pepper to taste

1. 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.
2. 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.
3. 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 INFORMATION: Per serving: 275 calories; 8 g fat (3 g sat, 4 g mono); 12 mg cholesterol; 37 g carbohydrate; 13 g protein; 6 g fiber; 392 mg sodium; 368 mg potassium.

1/2 Carbohydrate Serving

This was unbelievably good. It cooked up much quicker than traditional risottos and had none of the guilt! We are looking forward to using other seasonal vegetables in place of the asparagus.

korey