BARLEY AND ASPARAGUS PILAF
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
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.
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Vhang G
[email protected]This recipe was a bit too bland for my taste. I think it could have used more herbs or spices. However, the barley and asparagus were cooked perfectly.
Innocent Bolaji
[email protected]This pilaf was easy to make and very delicious. I used vegetable broth instead of chicken broth and it was still very flavorful. I will definitely be making this again.
Nisar Jutt
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it. I will definitely be making it again.
Donavon olivier
[email protected]This dish was delicious! The barley and asparagus were cooked perfectly and the flavors were amazing. I will definitely be making this again.
Mason Nielson
[email protected]This pilaf was a bit too dry for my taste. I think I should have added more liquid. However, the flavors were good.
Sandile Tolbati
[email protected]I love this recipe! It's so versatile. I've made it with different types of vegetables, and it always turns out delicious. It's a great way to use up leftover rice.
Brandi Singleton
[email protected]This recipe was easy to follow and the pilaf turned out great. I used vegetable broth instead of chicken broth and it was still very flavorful. I will definitely be making this again.
Md Doiyal
[email protected]I followed the recipe exactly and it turned out great! The pilaf was fluffy and flavorful, and the asparagus was still slightly crunchy. I served it with roasted chicken and it was a delicious meal.
Aarohi Karki
[email protected]This dish was a bit bland for my taste. I think it could have used more herbs or spices. However, the barley and asparagus were cooked perfectly.
Khanl Nice
[email protected]5 stars! This recipe is a winner. The barley and asparagus cook together perfectly and the flavors are amazing. I served it with grilled salmon and it was a perfect meal.
Amirlan Tumurbaatar
[email protected]This pilaf was a great way to use up leftover asparagus. I also added some leftover roasted chicken and it was delicious. Definitely a keeper recipe!
Lindokuhle Sobanti
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. I often add some chopped nuts or dried fruit for a little extra flavor and crunch.
Basani Basani
[email protected]This dish was easy to make and very delicious. I used vegetable broth instead of chicken broth and it was still very flavorful. I will definitely be making this again.
Sifanas Banu
[email protected]I'm not usually a fan of barley, but this recipe changed my mind. The barley was fluffy and flavorful, and the asparagus added a nice crunch. I'll definitely be making this again.
Caehlany Sanchez
[email protected]This barley and asparagus pilaf was a hit! The flavors were well-balanced and the barley was cooked perfectly. I added some extra vegetables, like carrots and peas, to make it even more colorful and nutritious.