Creamy Spring Barley Recipe

Name: Creamy Spring Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch asparagus, thinly sliced into 1/4-inch rounds; 1/2 cup peas; 3 tablespoons unsalted butter, divided; 2 tablespoons extra-virgin olive oil, divided; 2 cups barley, rinsed; 6 cups chicken stock; 2 tablespoons parsley, chopped; 1/4 cup grated Parmesan cheese, plus more for serving; Salt and freshly cracked pepper; Lemon zest, to taste; Chives, for garnish

Servings: persons

1 bunch asparagus, thinly sliced into 1/4-inch rounds
1/2 cup peas
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil, divided
2 cups barley, rinsed
6 cups chicken stock
2 tablespoons parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
Salt and freshly cracked pepper
Lemon zest, to taste
Chives, for garnish

1
["In a heavy saucepan, heat 1 tablespoon each butter and olive oil on medium low heat. When the butter is nearly melted, add asparagus and peas; stir to coat. Add a good pinch of salt and pepper. Cook for 3 to 5 minutes, until cooked through and tender. Set aside in a bowl.", "While vegetables cook, bring chicken stock to a boil in a stockpot, then keep it warm by simmering on low heat.
2
In the same pan you used to cook the vegetables, heat another tablespoon each of butter and olive oil on medium low heat. Add the barley and stir to coat. Cook for two minutes, until the barley begins to toast.", "Begin adding chicken stock one ladle at a time. Stir gently after each addition, and allow the liquid to absorb into the barley before adding more. Continue this until all the liquid has been used. The entire process will take about 30 minutes. Half way through, you will notice the barley plumping and beginning to become creamy.", "When the barley is cooked, add the remaining tablespoon of butter, reserved vegetables, parsley and Parmesan cheese. Stir vigorously for a few seconds to combine everything, then add the lemon zest and test for seasonings. I used about one quarter of a lemon.
3
Serve hot, garnished with chives and extra Parmesan."]

795

kcal

Calories

Fat

Carbs

116

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: 1 bunch asparagus, thinly sliced into 1/4-inch rounds, 1/2 cup peas, 3 tablespoons unsalted butter, divided, 2 tablespoons extra-virgin olive oil, divided, and more.

Yes, Creamy Spring Barley falls under the Meat & Poultry 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.

Creamy Spring Barley

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