Barley Pilaf With Asparagus Recipes

BARLEY AND ASPARAGUS PILAF

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 PILAF WITH ASPARAGUS

Steps:

• Heat the oil in a large pot over medium heat. Chop the onion and add to the pot.
• Peel and chop the carrots and garlic. Add them to the pot as you go.
• Add the thyme and stir to incorporate.
• Rinse the barley in a strainer and and add to the pot. Toast for about 2 minutes, stirring occasionally.
• Add the water, vegetable base, and salt.
• Turn the heat to high. When the water boils vigorously, reduce the heat to low, cover, and boil gently for 20 minutes, stirring occasionally.
• Meanwhile, clean and trim the asparagus. Chop into bite-sized pieces. Grate the parmesan cheese.
• Test the barley after 20 minutes. It should be soft but still chewy. Cook for 5 minutes more if you like it more tender.
• When the barley is done to your liking, add the asparagus and stir to incorporate. Cook covered for 1 minute and then remove from the heat and remove the lid.
• Add lemon juice and pepper. Top with parmesan cheese.

LEMONY VEGETABLE BARLEY PILAF

Steps:

• Barley -- In a medium saucepan, melt the butter on medium heat and add the onion and a little salt and pepper. Saute just 4-5 minutes. Add in the barley and cook another 2-3 minutes until coated with the onion butter mixture.
• Stir in the broth and bay leaf and bring to a boil. Reduce to low, and cover. Cook until just about tender, it will take about 20-25 minutes (follow the directions for cooking the barley).
• Vegetables -- Add in the red pepper and asparagus, cover and cook another, 3-4 minutes until tender. The asparagus and red pepper do not take long to cook Remove, stir in the lemon juice, zest, scallions and taste for salt and pepper, mix well, re-cover for a couple of minutes and serve.

BARLEY AND ASPARAGUS

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.