Directions:
- In a large skillet, saute onion and carrot in butter until crisp-tender. Stir in the barley; cook and stir for 1 minute. Stir in 1 cup broth. Bring to a boil. Reduce heat; cook and stir until most of the liquid is absorbed.
- Add asparagus. Cook for 15-20 minutes or until barley is tender and liquid is absorbed, stirring occasionally and adding more broth as needed. Stir in marjoram and pepper; sprinkle with cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.39 Kcal (491 kJ) | ||
| Calories from fat | 32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 5% | |
|---|---|---|---|
| Cholesterol | 9.43mg | 3% | |
| Sodium | 333.57mg | 14% | |
| Potassium | 332.2mg | 7% | |
| Total Carbs | 16.5g | 6% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 4.44g | 9% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 46.06 Kcal (193 kJ) | ||
| Calories from fat | 12.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 5% | |
|---|---|---|---|
| Cholesterol | 3.7mg | 3% | |
| Sodium | 130.89mg | 14% | |
| Potassium | 130.35mg | 7% | |
| Total Carbs | 6.48g | 6% | |
| Sugars | 1.03g | 10% | |
| Dietary Fiber | 1.39g | 14% | |
| Protein | 1.74g | 9% | |
| Vitamin C | 2.2mg | 9% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 9% | |
| Calcium | 27.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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