This is a great side dish and best with seasonable vegetables. Try summer squash, butternut squash, carrots or peppers.
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BARLEY RISOTTO WITH ASPARAGUS
1 teaspoon olive oil
1 cup finely diced onion
3 cups cooked barley
1 tablespoon minced garlic
2 cups low-sodium chicken stock
1 cup white wine
3 cups sliced crimini mushrooms
2 cups chopped asparagus
2 cups cherry tomatoes, halved
1½ tablespoons chopped fresh thyme
½ cup finely grated Parmesan cheese
½ cup half-and-half
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Heat a medium saute pan over medium-high heat. Add the oil and spread around pan. Add the onion and saute until soft. Add the cooked barley and garlic to the pan. Pour in ½ cup of the chicken stock, stirring continuously. Once all the liquid is absorbed, add in ½ cup of the white wine, stirring continuously until all the liquid is absorbed. Continue the same process, adding ½ cup of chicken stock followed by ½ cup of wine, until ½ cup of chicken stock remains. Add the mushrooms, asparagus, tomatoes and thyme. Cook until the vegetables have softened, then add the last ½ cup of chicken stock. Once all the liquid is absorbed, add the Parmesan cheese, half-and-half, salt and pepper. Reduce heat to low and stir to combine.
Nutritional information per 1 sandwich: 185 calories; 4 g total fat; 2 g saturated fat; 0 g transfat; 1 g monounsaturated fat; 10 mg cholesterol; 248 mg sodium; 26 g total carbohydrate; 4 g dietary fiber; 4 g total sugars; 7 g protein.