Barley "Risotto" with Asparagus & Shiitakes

Barley "Risotto" with Asparagus & Shiitakes

3 Reviews
From the EatingWell Kitchen

The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish. Be sure to use the convenient quick-cooking barley, which is available in most supermarkets, rather than regular barley, which takes much longer to cook.

Ingredients 4 servings

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  • 12 ounces asparagus
  • 2 1/2 cups reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, (white and light green parts), chopped (3/4 cup)
  • 4 ounces shiitake mushrooms, stems removed, caps thinly sliced
  • 1 cup quick-cooking barley
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • Salt & freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.
  2. 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.
  3. Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, 1/2 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.

Nutrition information

  • Per serving: 269 calories; 7 g fat(2 g sat); 7 g fiber; 37 g carbohydrates; 12 g protein; 139 mcg folate; 9 mg cholesterol; 3 g sugars; 1081 IU vitamin A; 10 mg vitamin C; 121 mg calcium; 1 mg iron; 690 mg sodium; 578 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 1/2 medium-fat meat, 1 fat

Reviews 3

September 11, 2010
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By: EatingWell User
I made this last night and thought it was wonderful. A real keeper.
April 30, 2010
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By: EatingWell User
As Tony the Tiger would say, "Geeeerrrrrrrrrrate"
March 11, 2010
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By: EatingWell User
Wonderful and tastes perfectly guilty even though its not...! I might want to add an herb or something just to take it to the 'next' level but overall I was VERY pleased with this dish. I served as a main course but would work well along side ANY protien, really... especially chicken I think. Good go-to recipe for impressing the in-laws. : )