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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, heat oil over medium heat. | 2. Add barley and leeks; cook until leeks begin to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. | 3. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid is absorbed, about 10 minutes. | 4. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. | 5. Add asparagus; cook until tender, about 5 minutes. | 6. Stir in peas until heated through. | 7. Add Parmesan and mint; season with salt and pepper. | 8. Garnish with mint leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pearl barley	1	cup		704.0	155.44	19.82	2.32
leek	2		sliced	108.58	25.186999999999998	2.67	0.534
white wine	1/2	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
vegetable broth	14	ounces		261.9493	42.4675	9.6048	6.1915
asparagus	1	bunch	trimmed cut	-	-	-	-
pea	10	ounces	thawed used	119.0679	21.4039	7.9379	0.5670000000000001
parmesan cheese	1/4 - 1/2	cup	grated	0.0	0.0	0.0	0.0
mint leaf	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.