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BARLEY, LEEK AND ASPARAGUS SKILLET Recipe

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This recipe for BARLEY, LEEK AND ASPARAGUS SKILLET is from Our Family Cookbook, 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:  
3/4 cup quick-cooking pearl barley
2 1/4 cups water
Salt, to taste
1 tablespoon olive oil
3 small leeks or 2 medium leeks, trimmed and sliced crosswise, ¼ inch thick
1 shallot, chopped
1 medium carrot, chopped
10 ounces fresh asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
1/2 cup reduced-sodium chicken broth or vegetable broth or stock
2 tablespoons fresh-squeezed lemon juice
1/4 teaspoon freshly ground pepper
Directions:
Directions:
1. Place barley and water in a small saucepan. Season lightly with salt. Heat until boiling. Reduce heat to low and cook, uncovered, 10 to 12 minutes or until just tender. Remove from heat and drain. Set cooked barley aside.
2. Heat olive oil in a large skillet over medium high. Add leeks, shallot and carrot and cook, uncovered, 5 minutes, stirring frequently.
3. Add asparagus and cook, stirring frequently, 3 to 4 minutes.
4. Season vegetables lightly with salt. Stir in broth, lemon juice, pepper and cooked, drained barley. Cook 3 minutes, stirring frequently, until vegetables are done as desired.

 

 

 

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