Barley and Asparagus Pilaf

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
Save Recipe

Ingredients

3 tablespoons grapeseed oil

1 cup finely chopped onion

2 cloves garlic, minced

2 cups quick cooking barley

4 cups vegetable stock

12 spears fresh asparagus, peeled and cut into 1 1/2-inch pieces

1/4 cup heavy cream

1/4 cup grated Asiago cheese

3 tablespoons butter

Salt and freshly ground black pepper

4 teaspoons fresh chopped basil leaves

Directions

  1. In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast.
  2. Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry.
  3. Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Rice Pilaf

Rice Pilaf with Figs

Rice Pilaf with Arugula

Chicken Fricassee with Tomato Basil Pilaf

Phyllo Wrapped Asparagus and Boursin

Venison Oscar

Sauteed Asparagus

Smoked Salmon Wrapped White Asparagus