Barley-asparagus 'risotto' with balsamic vinegar
1 medium, minced
Uncooked pearl barley
1 cup(s), use quick-cooking pearl variety
Fat free chicken broth
3 cup(s), or vegetable broth
½ pound(s), trimmed and cut into 2-inch pieces
¼ cup(s), fresh, sliced
⅛ tsp(s), or to taste
⅛ pinch, or to taste
Grated Parmesan cheese
- Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more.
- Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with Parmesan and serve.
- Yields about 1 cup per serving.