BARLEY-ASPARAGUS "RISOTTO" WITH BALSAMIC VINEGAR
Makes 6 Servings (@1 cup/serving)
1 serving = 4 PointsPlus™
2 tsp olive oil
1 medium onion, minced
1 cup uncooked barley (use the quick-cooking pearl variety)
3 cups fat-free chicken or vegetable broth
1/2 pounds asparagus trimmed and cut into 2-inch pieces
1/4 cup chives, fresh, sliced
1 1/2 tsp balsamic vinegar
1/8 tsp table salt
1/8 tsp black pepper
2 TBSP grated Parmesan cheese
Warm oil in a 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 & pepper. Sprinkle with cheese and serve.
MY SPIN: When I made this, where it says to add broth and cook for 8 minutes......I cooked it a little longer than that so more of the liquid would be absorbed by the barley. If you don't have balsamic vinegar: stir together 3 TBSP cider or red wine vinegar and 1 1/2 tsp Splenda Granulated.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*