Combine grains and vegetables into one super side dish! Serve it alongside any meaty main course.
Barley and Asparagus
- Prep Time 45 min
- Total 45 min
- Servings 8
- Ingredients 9
Ingredients
- 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 medium carrot, chopped (1/2 cup)
- 1 cup uncooked quick-cooking barley
- 8 oz asparagus (8 to 10 stalks), cut into 1-inch pieces
- 2 tablespoons shredded Parmesan cheese
- 1/4 teaspoon dried marjoram or thyme leaves
- 1/8 teaspoon pepper
Make With
Progresso Broth
Instructions
-
Step1In 2-quart saucepan, heat broth over medium heat until hot.
-
Step2In 12-inch skillet, heat oil over medium heat. Cook onion and carrot in oil 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in barley. Cook and stir 1 minute.
-
Step3Pour 1 cup of the 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.
Nutrition
150
Calories
5g
Total Fat
6g
Protein
23g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 460mg
- 19%
- Potassium
- 260mg
- 7%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 5g
- 19%
- Sugars
- 2g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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