Beefy Barley with Spring Vegetables

     I love Barley and I’m always figuring out new ways to cook it.  This is an excellent side dish chock full of protein and vitamins.  Low in fat and high on flavor.  Going to make this again soon!  I served it with Pan Roasted Teriyaki Swordfish, but it would go with just about anything.

INGREDIENTS:  Yields 4 servings

1 can Beef Broth

¼ cup Cabernet Sauvignon

½ cup Pearl Barley

2 cloves Garlic

¾ cup Asparagus Spears, cut into sections

½ cup Snow Peas, cut into sections

1 cup Mushrooms, sliced

PREPARATION:

In a large skillet, bring Broth and Wine to a simmer.  Add Barley, stir, and cover.  Reduce heat to low and simmer 40 minutes.

Add Mushrooms, Snow Peas, and Garlic.  Simmer for another few minutes until liquid has evaporated.

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