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Springtime Barley

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

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutrition 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, 1/2 fat.

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Reviews

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Average Rating:
  • katlaydee3
    Mar 24, 2014

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

  • gardengirl1278
    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.