Barley and Asparagus

  • 2 Tbsp. oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 cup uncooked quick-cooking barley
  • 2 cans (14oz each), chicken broth, heated
  • 8 oz asparagus (8-10) stalks, cut into 1 inch pieces
  •  2 Tbsp shredded parmesan cheese
  • 1/4 tsp dried thyme leaves
  • 1/8 tsp pepper

Heat oil in 12 inch skillet over medium heat. Cook onion and carrots in oil 1 to 2 minutes, stirring occasionally until crisp tender. Stir in barley. Cook and stir 1 minute. Pour 1 cup of hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Continue cooking 15 to 20 minutes, adding broth 1 cup at a time and stirring frequently, until barley is tender and liquid is absorbed; remove from heat. Stir in remaining ingredients. Yield: 8 servings

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One Response to “Barley and Asparagus”

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  1. Barley and Asparagus « Family ~ Food ~ Fashion - March 11, 2011

    […] Barley and Asparagus […]

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