I love barley in soups, but typically don't think to cook this grain as a side dish for dinners. This recipe had a great compliment of flavors, and we were pleasantly surprised at how much we liked it.
While I do like Asiago cheese, Parmesan is my favorite, so when I make it again, I'll likely use Parmesan cheese in place of Asiago.
Barley and Asparagus Pilaf - Adapted from Robert Irvine
3 T oil
1 C onion
2 garlic cloves, minced
2 C barley, quick cooking
4 C vegetable stock
12 asparagus spears, cut into 1/2 inch pieces
1/4 C cream
1/4 C Asiago cheese, grated
3 T butter (I omitted)
black pepper, to taste
4 T fresh basil, chopped (I used 1 tsp. dried)
Begin by sauteing the garlic and onion in olive oil over medium heat.
Add the barley and stir to coat in the oil. Allow the barley to begin to toast.
Reduce the heat just a little. Add the broth little by little stirring and cooking until each addition is absorbed.
Continue this until you have one addition of broth left. Add this last addition, and add the asparagus pieces at the same time.
Cook for 8 minutes or until the asparagus is tender.
Then, stir in the cheese, cream and pepper.
Serve garnished with basil.
That does look tasty!!
ReplyDeleteI love asparagus! These recipes look awesome, I can't wait to try them.
ReplyDeleteI don't think we've ever had barley. I need to branch out from rice and potatoes :)
ReplyDeleteI bet my husband might like that.
ReplyDeleteThis looks delicious. You know I have never eaten barley, I just might have to broaden my horizons with this dish.
ReplyDeleteThis looks so yummy--almost like the consistency in PF Chang's rice, which I LOVE and could eat a whole gallon of. Thanks for sharing! :)
ReplyDeleteOh, I love both barley and asparagus so will try this! It sounds delicious! Thanks!
ReplyDeleteI wonder if this would work with green beans or peas instead of asparagus? I might need to do some experimenting! I hunted all over the earth to find barley so I might as well use it *L*
ReplyDeleteThat sounds good. I don't think I've ever cooked with barley before-- I should give it a try one of these days.
ReplyDeleteLooks great! I've never used barley outside of soups either but this looks tasty
ReplyDeleteThis looks so delicious. I have not had barley in a really long time. It is something I like so thanks for the reminder and for a great looking recipe.
ReplyDeleteThis looks fantastic! I want to use barley more as well and this is perfect. I think everyone would like it and the asparagus is big enough for picky kids to pick out :) I never thought of barley and cheese - I am stuck on it in soup.
ReplyDeleteYum! That looks great!
ReplyDeleteI am going to have to try this! but use something other than asparagus, we aren't fans here. it looks so good though!
ReplyDeleteIt's been a while since I commented, but I still check out your recipes when I need some inspiration! We tried this dish last week and it tastes fabulous!! I used the grated parmesan like you suggested. Everyone gobbled it up...even my 17 month old toddler. He was actually picking out the asparagus and shoving it in his mouth as fast as he could! Thanks for the great recipe.
ReplyDelete