Toasted Barley and Asparagus "risotto"

You can never have too many main course recipes, so give Toasted Barley and Asparagus "risotto" a try. This recipe makes 4 servings with 577 calories, 19g of protein, and 13g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have lemon peel, vegetable broth, butter, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes.

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Asparagus

Water

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Pot

Drain.

Transfer to bowl of ice water and cool.

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Water

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Bowl

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.

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Barley

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Sauce Pan

Transfer barley to bowl. Melt butter in same saucepan over medium heat.

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Barley

Butter

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Sauce Pan

Bowl

Add onion and garlic; sauté until tender, about 5 minutes.

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Garlic

Onion

Add barley and stir to coat.

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Barley

Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes.

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Broth

Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently.

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Broth

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.

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Barley

Broth

Add tomatoes and asparagus; stir until heated through, about 3 minutes.

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Asparagus

Tomato