Springtime Barley

Name: Springtime Barley
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

9 ingredients

2 steps

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.