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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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While working as a sorority house mother, Sharon Helmick of Colfax, Washington occasionally filled in for the cook. âThe girls really liked low-fat dishes like this attractive medley,â Sharon notes. 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:
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.
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