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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Barley-Asparagus "Risotto" (Weight Watchers) Recipe

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This recipe for Barley-Asparagus "Risotto" (Weight Watchers) is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
1 medium onion (minced)
1 cup uncooked barley, use quick-cooking pearl variety
3 cups fat-free chicken broth
1/2 pound asparagus, trimmed and cut into 2" pieces
1/4 cup chives, fresh, sliced
1 1/2 Tbsp balsamic vinegar
1/8 tsp. table salt
1/8 tsp. black pepper
2 Tbsp. grated Parmesan Cheese

Directions:
Directions:
Warm oil in large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more.

Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with Parmesan and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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