Sides · Vegetables · Whole Grains

Black Pepper Barley With Asparagus & Saffron

Black Pepper-Saffron Barley With Asparagus

Just a few ingredients make this flavorful side. The pepper lends a little zip, while the saffron mellows the pepper and brings the asparagus to the front. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

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1/2 cup barley*

1 +3/4 cup water

1+1/2 tsp freshly ground black pepper

1/4 tsp kosher salt

pinch saffron

8 spears asparagus

Directions:

1.) Bring water, barley, saffron, salt, & pepper to a boil in a medium-size pot. Reduce heat, and simmer for 40 minutes. (If you prefer softer grains, you can double the cooking time.)

2.) Cut asparagus into 1″-2″ pieces. Stir into barley for the last 2 minutes of cook time.

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*I use Bob’s Red Mill Hull-less Barley. Unlike pearled barley, it’s a whole grain. If you use a different barley, your cooking times will vary. Follow the directions on your package.

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Black Pepper Barley With Asparagus & Saffron


Ingredients


1/2 cup hull-less barley
1 +3/4 cup water
1+1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
pinch saffron
8 spears asparagus

Directions


1.) Bring water, barley, saffron, salt, & pepper to a boil in a medium-size pot. Reduce heat, and simmer for 40 minutes. (If you prefer softer grains, you can double the cooking time.)
2.) Cut asparagus into 1″-2″ pieces. Stir into barley for the last 2 minutes of cook time.

 

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