BARLEY AND ASPARAGUS
Combine grains and vegetables into one super side dish! Serve it alongside any meaty main course.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat broth over medium heat until hot.
- 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.
- 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 Facts : Calories 150, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g
TOASTED BARLEY AND ASPARAGUS "RISOTTO"
Categories Tomato Vegetable Side Vegetarian Parmesan Barley Asparagus Arugula Spring Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.)
- Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer barley to bowl. Melt butter in same saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add barley and stir to coat. Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes. Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently. Add 3 cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 45 minutes. Add tomatoes and asparagus; stir until heated through, about 3 minutes. Mix in cheese, arugula and lemon peel. Season with salt and pepper.
BASIL AND PARSLEY ASPARAGUS
Fresh asparagus is accented by a perfectly flavored herb butter that is so easy to prepare.
Provided by McCormick Spice
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Cook asparagus in boiling water in large uncovered skillet on medium-high heat 5 minutes or until tender-crisp. Drain well. Place on serving dish.
- Stir parsley, basil and pepper into melted butter. Pour over asparagus. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 4.6 g, Cholesterol 24 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 5.7 g, Sodium 83.3 mg, Sugar 2.1 g
BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS
When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.
Provided by Martha Rose Shulman
Categories appetizer, main course, side dish
Time 1h
Yield Serves 4 as a main dish salad, 6 as a side
Number Of Ingredients 15
Steps:
- Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
- Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
- Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
- Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams
MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
- Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
- Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
- Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
- Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams
BARLEY AND ASPARAGUS PILAF
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast.
- Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry.
- Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving.
BARLEY RISOTTO WITH ASPARAGUS AND HAZELNUTS
Steps:
- Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid).
- Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl.
- Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve.
- Cook onion with pepper and 1/4 teaspoon salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute.
- Add wine and boil, stirring, until liquid is absorbed, about 1 minute.
- Add 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stewlike consistency, 35 to 40 minutes.
- Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoon salt using side of a large heavy knife, then add to asparagus in food processor along with zest and purée until smooth.
- When barley is cooked, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute. Stir in cheese, then season with salt and pepper. Serve with hazelnuts and additional cheese on the side.
SPRING BARLEY SOUP
This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.
Provided by Ali Slagle
Categories soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
- Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
- In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)
EGG-IN-A-HOLE WITH ASPARAGUS
What would you get if you crossed savory Parmesan French toast with egg-in-a-hole and served it beneath a pile of roasted asparagus? An easy, vegetable-focused brunch or light dinner that you can make on a single sheet pan. The key here is to use wide slices of bread large enough to hold two eggs each: Choose slices from the middle of the loaf. (If your bread slices are smaller, just use one egg in each.) Feel free to substitute other quick-roasting vegetables for the asparagus. Broccoli florets, halved cherry tomatoes or brussels sprouts, or sliced mushrooms will all work equally well. And if you want to double the recipe, use two sheet pans, arranging the bread on one and the asparagus on the other.
Provided by Melissa Clark
Categories breakfast, brunch, vegetables, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Grease a rimmed sheet pan with 1 tablespoon melted butter.
- In a large, shallow dish, whisk together 1 egg, milk, 1/4 cup Parmesan, a large pinch of salt and pepper, and the remaining tablespoon melted butter. Add bread and let soak for about 2 minutes per side. The bread should be soft and soaked through, but not falling apart.
- Arrange soaked bread on one side of the prepared sheet pan. Pour any remaining soaking mixture from bowl onto the bread slices. Using a cookie cutter or a knife, carefully cut 2 (2 1/2-inch) holes in each slice of soaked bread, making 4 holes in total. Place the cut-out rounds alongside the bread slices on the pan.
- On the other side of the sheet pan, add the asparagus, half of the scallions (save the rest for garnish), thyme and a large pinch of salt and pepper. Drizzle asparagus with olive oil, tossing well, and spread into an even single layer.
- Bake until bread is golden on top, 10 minutes. If the asparagus is tender and browned after 10 minutes, use tongs to transfer the stalks to a plate and tent with foil to keep warm. Thick asparagus may need more time, in which case leave it in the pan for the next step.
- Using a spatula, flip the bread slices and cut-outs. Crack the remaining 4 eggs into the holes (the eggs may overflow a bit, and that is OK). Season eggs lightly with salt and pepper. Sprinkle remaining 2 tablespoons Parmesan on top of eggs and bread.
- Return pan to the oven and bake until eggs are barely set, about 5 to 7 minutes. The yolks and even some of the whites should jiggle slightly. (Note that the eggs will continue to cook on the sheet pan once out of the oven, so if you like runny yolks, err on the side of early removal.) However, if the egg whites are still translucent, bake for another minute or two.
- To serve, place egg toasts on plates, top each toast with half the asparagus (discarding the thyme sprigs) and garnish with reserved scallions.
BARLEY RISOTTO WITH ASPARAGUS AND LEMON
Make and share this Barley Risotto With Asparagus and Lemon recipe from Food.com.
Provided by Brookes Kitchen
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a bowl of ice water. Trim and discard the stems of the asparagus (or save those ends for veggie broth). Cut the asparagus into 1-inch lengths. Set the tips aside. Place the sliced stems into a microwave-safe bowl with a cover. Microwave on high until the asparagus is bright green and just tender, about 2 minutes. Immediately plunge the asparagus into ice water to stop cooking. When cool, drain, and set aside with the tips.
- In a large saucepan, heat the olive oil over medium heat. Add leeks and cook, stirring occasionally, until softened, about 3 minutes. Add the barley and stir to coat with oil. Cook, stirring occasionally, for 2 minutes. Stir in the wine and cook until it is absorbed. Stir in 2 cups of water and bring to a simmer. Cover and simmer very gently until the water is absorbed and the barley is tender (35-45 minutes). If the water is absorbed but the barley is not yet tender, stir in up to 1 cup water, cover, and cook until absorbed.
- Stir in the reserved asparagus and salt. For the next 5 to 10 minutes, gradually stir in 1 cup of water. The barley should be creamy and tender. Remove the pan from the heat and stir in 3 tablespoons Parmesan, lemon zest, lemon juice, mint leaves and pepper. Add more lemon juice and pepper to taste. Divide the barley among four bowls.
- Sprinkle 1 teaspoon Parmesan over each bowl and serve. Makes four servings.
Nutrition Facts : Calories 300, Fat 5.4, SaturatedFat 1.3, Cholesterol 3.3, Sodium 379.4, Carbohydrate 51.2, Fiber 11.1, Sugar 4, Protein 9.9
BARLEY RISOTTO WITH ASPARAGUS AND MUSHROOMS
Make and share this Barley Risotto With Asparagus and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegan
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat the oil over medium heat.
- Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
- Add the barley and stir to coat with oil.
- Add the thyme and wine and stir gently until the liquid is absorbed.
- Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
- Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.
Nutrition Facts : Calories 288.6, Fat 7.7, SaturatedFat 1.1, Sodium 17.3, Carbohydrate 44.6, Fiber 9.6, Sugar 2.4, Protein 8.2
More about "barley and asparagus recipes"
SPRINGTIME ASPARAGUS BARLEY "RISOTTO" | RICARDO
From ricardocuisine.com
10 BEST PEARL BARLEY CASSEROLE RECIPES | YUMMLY
From yummly.com
PEACH BARLEY SALAD WITH ASPARAGUS AND FETA - FOOD …
From foodbloggersofcanada.com
ASPARAGUS AND BARLEY PILAF | BETTER HOMES & GARDENS
From bhg.com
Servings 3Calories 334 per servingTotal Time 50 mins
- In a large saucepan cook barley in hot olive oil over medium heat about 5 minutes or until lightly toasted, stirring often. Add onion, butter, and garlic; cook until onion is tender.
- In a small saucepan heat broth. Slowly add 3/4 cup of the broth to barley mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add another 1/2 cup of the broth; cook and stir until liquid is almost all absorbed.
- Add asparagus and carrot; continue cooking until all the liquid is absorbed and the barley is tender. (Should take about 30 minutes total.)
- Remove from heat. Stir in cheese and basil; season to taste with salt and ground black pepper. Makes 3 main-dish servings or 6 side-dish servings.
BARLEY WITH ASPARAGUS AND HERBS | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 1 hr 5 minsServings 4-6
BARLEY "RISOTTO" WITH ASPARAGUS & SHIITAKES RECIPE | EATINGWELL
From eatingwell.com
BARLEY AND ASPARAGUS BAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BARLEY SALAD WITH ASPARAGUS AND ARUGULA RECIPE | MYRECIPES
From myrecipes.com
BARLEY RISOTTO WITH ASPARAGUS AND PARMESAN RECIPE | MYRECIPES
From myrecipes.com
BARLEY-ASPARAGUS 'RISOTTO' WITH BALSAMIC VINEGAR | HEALTHY RECIPES
From weightwatchers.com
BEST MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD RECIPES
From foodnetwork.ca
COOK THIS: GREEN BARLEY 'RISOTTO' WITH PEAS AND ASPARAGUS FROM …
From nationalpost.com
BARLEY RISOTTO WITH ASPARAGUS AND LEMON - THE SATURDAY EVENING …
From saturdayeveningpost.com
ASPARAGUS BARLEY AND CHICKPEA SALAD - COOKING WITH CARLEE
From cookingwithcarlee.com
BARLEY SALAD WITH PEAS AND ASPARAGUS - RECIPE - FINECOOKING
From finecooking.com
RECIPE: BARLEY AND ASPARAGUS, A SPRING DISH, COLORFUL AND NUTRITIOUS
From technogym.com
BARLEY AND ASPARAGUS PILAF RECIPE | COOKING CHANNEL
From cookingchanneltv.com
BRYAN VOLTAGGIO'S ASPARAGUS AND BARLEY RECIPE - BALTIMORE SUN
From baltimoresun.com
BARLEY AND ASPARAGUS SOUP - YOGA JOURNAL
From yogajournal.com
BARLEY RISOTTO WITH ASPARAGUS, CIDER AND GOAT CHEESE
From washingtonpost.com
BARLEY RISOTTO WITH ASPARAGUS - MAYO CLINIC
From mayoclinic.org
7 SHRIMP ASPARAGUS RECIPES YOU'LL WANT TO MAKE TONIGHT
From allrecipes.com
PEARL BARLEY AND CHICKEN RECIPES - THERESCIPES.INFO
From therecipes.info
BARLEY RISOTTO WITH ASPARAGUS AND PEAS | WILLIAMS SONOMA
From williams-sonoma.com
ASPARAGUS AND BARLEY PILAF RECIPE | CDKITCHEN.COM
From cdkitchen.com
BARLEY WITH ASPARAGUS AND HERBS | WILLIAMS SONOMA
RECIPE: BARLEY AND ASPARAGUS, A SPRING DISH, COLORFUL AND NUTRITIOUS
From technogym.com
SUMMER BARLEY SALAD - KRISTINE'S KITCHEN
From kristineskitchenblog.com
ASPARAGUS, APPLE & BARLEY BOWLS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BARLEY ASPARAGUS CHICKEN SALAD | HEART AND STROKE FOUNDATION
From heartandstroke.ca
22 SPRING SALAD RECIPE IDEAS - CLEAN GREEN SIMPLE
From cleangreensimple.com
BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS - THE NEW YORK …
From nytimes.com
ASPARAGUS & BARLEY RISOTTO - WAITROSE
From waitrose.com
LEMONY SPRING VEGETABLE AND BARLEY BOWL RECIPE | BON APPéTIT
From bonappetit.com
8 WAYS TO EAT ASPARAGUS FOR BREAKFAST - PARADE.COM
From parade.com
ASPARAGUS WITH PEARL BARLEY AND BACON RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love