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Toasted Barley And Asparagus "Risotto"

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Photo: Epicurious


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Ingredients for 4 servings

12 ounces asparagus, trimmed, cut into 3/4-inch pieces

2 cups pearl barley

3 tablespoons butter

1 cup finely chopped onion

3 large garlic cloves, finely chopped

8 1/2 cups (about) canned vegetable broth

2 cups drained canned diced tomatoes in juice

1/2 cup freshly grated parmesan cheese

1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley

2 teaspoons grated lemon peel

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