Barley 'Risotto' with Asparagus and Shiitakes

Prep Time: -
Cook Time: -
Serves: 4

Recipe Provided By: EatingWell.com

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Ingredients

12 ounces asparagus
2 1/2 cups reduced-sodium chicken or vegetable broth
1 tablespoon extra-virgin olive oil
1 bunch scallions (white and light green parts), chopped
4 ounces shiitake mushrooms, stems removed, caps thinly sliced
1 cup quick-cooking barley
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

Nutrition Info

Per Serving

Calories: 340 kcal
|
Carbohydrates: 44 g
|
Dietary Fiber: 11 g
|
Fat: 9 g
|
Protein: 16 g
|
Sugars: 5 g

About: Nutrition Info

Cooking Directions

Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.
Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.
Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. Remove from the heat and stir in the cheese and the reserved asparagus. Season with salt and pepper and serve.

Yield: 4 servings

3. Still Hungry?

The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish. Be sure to use the convenient quick-cooking barley, which is available in most supermarkets, rather than regular barley, which takes much longer to cook.

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