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Barley "Risotto" with Asparagus and Shiitakes


Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.















12 ounces asparagus
2 ½ cups chicken broth, low salt
or vegetable broth
1 tablespoon olive oil, extra-virgin
1 bunch scallions, spring or green onions
white and light green parts, chopped (3/4 cup)
4 ounces mushrooms, shiitake
stems removed, caps thinly sliced
1 cup pearl barley
½ cup white wine
½ cup Parmesan cheese
to taste
black pepper
ground, to taste


Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1½-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 ½ cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, ½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 15124% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 121mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 18%
Sugars g
Protein 14g
Vitamin A 4% Vitamin C 2%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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