Rating: 5 stars
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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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total:
35 mins
Servings:
4
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Ingredients

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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; carbohydrates 37.4g; dietary fiber 6.6g; sugars 2.8g; fat 7.4g; saturated fat 2.1g; cholesterol 8.6mg; vitamin a iu 1080.8IU; vitamin c 10.2mg; folate 139mcg; calcium 120.9mg; iron 1.5mg; magnesium 28.6mg; potassium 578.1mg; sodium 690.4mg; thiamin 0.2mg.

2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat

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