Barley And Asparagus Recipes

BARLEY AND ASPARAGUS PILAF

Steps:

• 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.
• 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.
• 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.

MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD

Steps:

• Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
• Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
• Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
• Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
• Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams

BARLEY PILAF WITH ASPARAGUS

Steps:

• Heat the oil in a large pot over medium heat. Chop the onion and add to the pot.
• Peel and chop the carrots and garlic. Add them to the pot as you go.
• Add the thyme and stir to incorporate.
• Rinse the barley in a strainer and and add to the pot. Toast for about 2 minutes, stirring occasionally.
• Add the water, vegetable base, and salt.
• Turn the heat to high. When the water boils vigorously, reduce the heat to low, cover, and boil gently for 20 minutes, stirring occasionally.
• Meanwhile, clean and trim the asparagus. Chop into bite-sized pieces. Grate the parmesan cheese.
• Test the barley after 20 minutes. It should be soft but still chewy. Cook for 5 minutes more if you like it more tender.
• When the barley is done to your liking, add the asparagus and stir to incorporate. Cook covered for 1 minute and then remove from the heat and remove the lid.
• Add lemon juice and pepper. Top with parmesan cheese.

BARLEY AND ASPARAGUS

Steps:

• In 2-quart saucepan, heat broth over medium heat until hot.
• In 12-inch skillet, heat oil over medium heat. Cook onion and carrot in oil 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in barley. Cook and stir 1 minute.
• Pour 1 cup of the hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Continue cooking 15 to 20 minutes, adding broth 1 cup at a time and stirring frequently, until barley is tender and liquid is absorbed; remove from heat. Stir in remaining ingredients.

BARLEY RISOTTO WITH ASPARAGUS AND MUSHROOMS

Steps:

• In a large saucepan, heat the oil over medium heat.
• Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
• Add the barley and stir to coat with oil.
• Add the thyme and wine and stir gently until the liquid is absorbed.
• Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
• Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.

BARLEY SALAD WITH ASPARAGUS AND MUSHROOMS

Steps:

• For the barley: In a medium stockpot, combine barley, stock, and 1½ teaspoons salt. Bring to a boil, reduce to a simmer, and cook uncovered until barley is cooked through, about 45 minutes.
• For the onion mixture: Chop the shallots by cutting off the bottoms to make them flat. Then cut into the shallot lengthwise, leaving the root end intact; cut down and across for a clean dice. Peel the garlic by smashing it with the back of the knife. Remove the peel, cut the hard root off, and thinly slice. Slice the onion at an angle into half-moon shapes. Add 2 tablespoons of olive oil to a skillet over medium heat, followed by the shallots and onion. Add ½ teaspoon salt and the pepper; sweat until translucent, 1-2 minutes. Add the garlic and chili flakes and cook until onions are thoroughly softened. Remove from the skillet and set aside.
• For the mushrooms and asparagus: Add 2 tablespoons of olive oil to a skillet over medium-high heat, followed by the mushrooms. Add a ½ teaspoon of salt and cook until they have released their liquid and begun to caramelize around the edges. Add the onion mixture back into the pan and set aside. Meanwhile, trim the asparagus by snapping the tough woody ends where they naturally break. Cut diagonally, on a bias.
• Once the grains have opened up and are plump, drain the barley. Spread in a single layer on a sheet tray to cool down. Reheat the mushroom/onion mixture and add the thyme, asparagus, and 2 tablespoons of olive oil. Toss and cook for 1 minute; then remove to the sheet tray with the barley. Use a vegetable peeler to shave the Parmesan; set aside.
• Assemble the dish: Place the cooled barley and asparagus mixture into a large mixing bowl. Toss, taste to adjust seasoning, and drizzle the vinegar and 1 teaspoon of olive oil around the edge of the bowl, followed by the Parmesan shavings. Gently toss again, taste for seasoning, and serve.

TOASTED BARLEY AND ASPARAGUS "RISOTTO"

Steps:

• 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.)
• Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer barley to bowl. Melt butter in same saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add barley and stir to coat. Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes. Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently. 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. Add tomatoes and asparagus; stir until heated through, about 3 minutes. Mix in cheese, arugula and lemon peel. Season with salt and pepper.

BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS

Steps:

• Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
• Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
• Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
• Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.