Barley and Asparagus Pilaf Recipe

Name: Barley and Asparagus Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft.
2
Add the barley and stir together so the barley gets coated with oil and begins to toast.
3
Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley.
4
Stir constantly until all the liquid you've added has evaporated, then add more.
5
Continue to do this until all the stock has been used.
6
Reduce the heat to low and add the asparagus.
7
Simmer until the asparagus is cooked, normally around 8 minutes.
8
Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley.
9
This will save you time if you're in a hurry.
10
Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste.
11
Transfer to a serving bowl and garnish with the chopped basil before serving.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons grapeseed oil, 1 cup finely chopped onion, 2 cloves garlic, minced, 2 cups quick cooking barley, and more.

Yes, Barley and Asparagus Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley and Asparagus Pilaf

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