Recipe: Barley and Asparagus Pilaf

Barley and Asparagus Pilaf  Adapted from: Finding Joy in my Kitchen

Photo Source

• 1 Tbl oil
• 1 tsp garlic powder
• 2 Cups barley
• 3-4 Cups chicken stock
• 10-12 asparagus spears, cut into 1/2 inch pieces
• 1/4 C milk
• 1/4 C asiago cheese, grated
• 3 T butter 
• black pepper, to taste
• 1 tsp dried basil

1. Begin by heating olive oil over medium heat.
2. Add the barley and stir to coat in the oil.  Allow the barley to begin to toast.
3. Reduce the heat just a little.  Add the broth little by little stirring and cooking until each addition is absorbed.
4. Continue this until you have one addition of broth left.  Add this last addition, and add the asparagus pieces at the same time.
5. Cook for 8 minutes or until the asparagus is tender.
6. Then, stir in the cheese, milk and pepper.
7. Serve garnished with basil.