Toasted Barley and Asparagus "risotto"

Ingredients

  • 2 teaspoons grated lemon peel
  • ½ cup chopped arugula or 3 tablespoons chopped fresh parsley
  • ½ cup freshly grated Parmesan cheese
  • 2 cups drained canned diced tomatoes in juice
  • 8 ½ cups (about) canned vegetable broth
  • 3 large garlic cloves, finely chopped
  • 1 cup finely chopped onion
  • + 3 more ingredients
    • 3 tablespoons butter
    • 2 cups pearl barley
    • 12 ounces asparagus, trimmed, cut into ¾-inch pieces

1. Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.) 2. Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer b...

View full recipe at SpringPad

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