Party up your Barley!

Hello Ladies!

Yet again, I do not have an image for this one, but here is my recipe any way! Its light and healthy and the perfect side dish or main course!

What you will need:
2-3 cups of barley
3-4 cups of chicken stock (low sodium)
1 cup water
Goat cheese
1/2 lb of sliced asparagus
3 lemons
1 clove chooped garlic
s & p to taste
1 tbsp olive oil

Step 1
Steam asparagus until bright green and just tender, set aside.

Step 2
Using the same pan, add oilve oil, garlic and barley, saute for a few minutes until garlic is translucent.

Step 3
Add 1 cup of chicken stock and stir until absorbed. Next add 1 cup water and stir until absorbed. Repeat until barley is cooked all the way through and liquids disolved (4-6 cups total). You can add wine if you like.
Note: This is the same process as cooking risotto. I like to use a little water instead of all chicken stock to its more mild and you can control your flavor better.

Step 4
Add juice of 2-3 lemons and sliced asparagus. Stir in well and let cook for 2 minutes or so.

Step 5
Remove from heat and add goat cheese in crumbles. Serve!