Barley Asparagus "Risotto" w/Balsamic Vinegar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp Olive oil1 Medium Onion, minced (chopped or however you want it)1 cup uncooked pearl barley (quick cooking one means faster cooking time, if you have the normal just means longer time cooking barley before adding asparagus)3 cups fat free chicken or vegetable broth (I used chicken)1/2 lb of asparagus, trimmed and cut into 2 inch pieces (I bought one 'bunch' and used them. About 10-12 in the bundle I bought)1 1/2 tbsp balsamic vinegarsalt/pepper to taste2 Tbsp grated parmesan cheeseWith quick cooking barley I figure under 30 minutes to cook, with the normal barley 45-50 minutes for barley, but then the rest only takes a couple minutes.
Warm oil in large saucepan over medium heat. Add onion and cook, stirring, til onion is tender. Roughly 6 minutes.
Add 1 cup barley and cook for about 1 minutes (to slightly brown I think) , then add broth cover and simmer over medium/low heat til barley is done. With quick cooking barley about 8 minutes, with the regular pearl barley it took 45-50 minutes.
Barley should be tender but a little bit chewy. There should be a little liquid in the pan but not overmuch. If it looks soupy you may need to cook off a bit more of the liquid (I did. I simply turned up heat and removed the lid then cooked it for a extra 5 minutes to reduce the liquid.)
At this point add the asparagus and stir it in, placing the lid back on.
Cook 2-3minutes, then remove from direct heat. Stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.
Yields about 1 cup per serving.
(If you like your asparagus a bit softer and not 'crisp-tender' simply cook it for another minute or two)
Without the parmasan cheese it saved about 8-10 calories per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMI_E.
Add 1 cup barley and cook for about 1 minutes (to slightly brown I think) , then add broth cover and simmer over medium/low heat til barley is done. With quick cooking barley about 8 minutes, with the regular pearl barley it took 45-50 minutes.
Barley should be tender but a little bit chewy. There should be a little liquid in the pan but not overmuch. If it looks soupy you may need to cook off a bit more of the liquid (I did. I simply turned up heat and removed the lid then cooked it for a extra 5 minutes to reduce the liquid.)
At this point add the asparagus and stir it in, placing the lid back on.
Cook 2-3minutes, then remove from direct heat. Stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.
Yields about 1 cup per serving.
(If you like your asparagus a bit softer and not 'crisp-tender' simply cook it for another minute or two)
Without the parmasan cheese it saved about 8-10 calories per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user TAMI_E.
Nutritional Info Amount Per Serving
- Calories: 157.4
- Total Fat: 2.5 g
- Cholesterol: 3.8 mg
- Sodium: 517.3 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 6.0 g
- Protein: 5.2 g
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