Name: Toasted Barley and Asparagus "risotto"
Yield: Makes 4 servings
Ingredients: 12 ounces asparagus, trimmed, cut into 3/4-inch pieces; 2 cups pearl barley; 3 tablespoons butter; 1 cup finely chopped onion; 3 large garlic cloves, finely chopped; 8 1/2 cups (about) canned vegetable broth; 2 cups drained canned diced tomatoes in juice; 1/2 cup freshly grated Parmesan cheese; 1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley; 2 teaspoons grated lemon peel

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Toasted Barley and Asparagus "risotto"Brian Leatart

Risotto, by definition, is made with rice. But other grains—like the barley in this main-course recipe—can be prepared in the same style with equally terrific results. Toasting the barley enhances its nutty flavor and keeps it from getting soft and mushy.

Recipe notes

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