Springtime Barley Recipe
Springtime Barley Recipe photo by Taste of Home
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Springtime Barley Recipe

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While working as a sorority house mother, Sharon Helmick of Colfax, Washington occasionally filled in for the cook. “The girls really liked low-fat dishes like this attractive medley,” Sharon notes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon butter
  • 1 cup quick-cooking barley
  • 2 cups reduced-sodium chicken broth, divided
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

3/4 cup: 226 calories, 5g fat (2g saturated fat), 9mg cholesterol, 396mg sodium, 39g carbohydrate (4g sugars, 9g fiber), 9g protein Diabetic Exchanges: 2 starch, 1 vegetable, 0 fat.


  1. In a large skillet, saute onion and carrot in butter until crisp-tender. Stir in the barley; cook and stir for 1 minute. Stir in 1 cup broth. Bring to a boil. Reduce heat; cook and stir until most of the liquid is absorbed.
  2. Add asparagus. Cook for 15-20 minutes or until barley is tender and liquid is absorbed, stirring occasionally and adding more broth as needed. Stir in marjoram and pepper; sprinkle with cheese. Yield: 4 servings.
Originally published as Springtime Barley in Taste of Home April/May 2006, p23

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katlaydee3 155594
Reviewed Mar. 24, 2014

"I did not care for this at all, very bland flavor."

gardengirl1278 75724
Reviewed Mar. 4, 2009

"This was very tasty and easy to prepare. I did put a lid on it for the last 20 minutes and only stirred it a few times. I just couldn't see the asparagus cooking well with it uncovered."

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