Categories: Main Dish, Vegetarian

Ingredients

• 2 tablespoons olive oil
• 1/2 lb thin asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
• 8 ounces white mushrooms, cut into 1/4-inch slices
• 3 garlic cloves, minced
• 1 cup pearl barley
• 1 teaspoon minced fresh thyme (or 1/4 t. dried)
• 1/2 cup dry white wine
• 3 cups hot vegetable broth (or more)
• salt
• freshly ground black pepper

Directions

1. In a large saucepan, heat the oil over medium heat.

2. Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.

3. Add the barley and stir to coat with oil.

4. Add the thyme and wine and stir gently until the liquid is absorbed.

5. Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.

6. Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.

Email to a friend | Print this recipe | Back