Balsamic Asparagus Barley Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Bowl
Serves: 4 servings
Ingredients
  • 1 cup pearled barley
  • 2½ cups water
  • 1 bunch asparagus, trimmed and steamed
  • ¾ cup dried cranberries
  • 2 TBS balsamic vinegar
  • 2 TBS olive oil
  • ½ tsp Dijon mustard
  • 4 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 oz feta cheese crumbles
  • ½ cup pecans, toasted *See Note
Instructions
  1. Combine the barley and water in a large pot. Bring to a simmer and cook 45 minutes, or until the barley is soft and chewy and all the water is absorbed.
  2. Meanwhile, steam the asparagus in a steamer basket for about 3 minutes, or until it is bright green. Toast the pecans in a skillet over low heat until fragrant, watching carefully not to burn them.
  3. Combine balsamic vinegar through black pepper in a liquid measuring cup for easy pouring.
  4. Toss together the cooked barley, asparagus, cranberries, and feta. Drizzle with the balsamic mixture and stir to coat. Divide among 4 bowls and garnish with pecans.
Notes
Pecans will get soggy in any leftovers. Store the pecans separately until ready to eat.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/balsamic-asparagus-barley-bowl/