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Barley and Asparagus

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By Betty Crocker Kitchens
Updated Sep 8, 2010
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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
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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

  • Step 
    1
    In 2-quart saucepan, heat broth over medium heat until hot.
  • Step 
    2
    In 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.
  • Step 
    3
    Pour 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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