Toasted Barley and Asparagus "risotto"

104816

(27) Course Main Dishes

Ingredients in this Recipe

1 cup finely chopped onion
1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
12 ounces asparagus, trimmed, cut into 3/4 inch pieces
2 cups drained canned diced tomatoes in juice
2 cups pearl barley
2 teaspoons grated lemon peel
3 large garlic cloves, finely chopped
3 tablespoons butter
8 1/2 cups (about) canned vegetable broth

Recipe Preparation

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