Cebada y Espárragos
- Prep 15 min
- Total 45 min
- Ingredientes 9
- Porciones 8
por
Qué Rica Vida Cocina
Actualizada Feb 25, 2011
Ingredientes
- 2 cucharadas de aceite de canola o mantequilla
- 1 cebollas mediana, picada (1/2 taza)
- 1 zanahoria mediana, picada (1/2 taza)
- 1 taza de cebada de cocción rápida, sin cocer
- 2 latas (14 oz cada una) de caldo de pollo, caliente
- 8 oz de espárragos (8 a 10 tallos), cortados en piezas de 1 pulgada
- 2 cucharadas de queso parmesano rayado
- 1/4 cucharadita de hojas de mejorana o de tomillo, secas
- 1/8 cucharadita de pimienta
Instrucciones
-
1Precalienta a fuego medio el aceite en una sartén de 12 pulgadas. Fríe en aceite la cebolla y la zanahoria de 1 a 2 minutos; revuelve ocasionalmente, hasta que estén ligeramente crujientes. Añade la cebada. Cocina y revuelve por 1 minuto.
-
2Vierte 1 taza de caldo caliente sobre la mezcla de cebada. Cocina sin tapar por 5 minutos; revuelve ocasionalmente, hasta que el líquido se absorba. Añada los espárragos. Continúe cocinando entre 15 y 20 minutos; añade 1 taza de caldo a la vez y revuelve con frecuencia, hasta que la cebada esté blanda y el líquido se absorba; retira del fuego. Añade el resto de los ingredientes.
Consejos de expertos
-
consejo 1
Los granos con caldo de pollo, de res o de verduras, añaden sazón al sabor general del platillo. Puedes también cocinar granos como cebada, arroz, quinua o bulgur en jugo de manzana o en jugo de ocho verduras, para sabor adicional.
Información Nutricional
130 Calorías, 4g Grasa total, 6g Proteína, 23g Carbohidratos totales
Información Nutricional
Porción:
- Calorías
- 130
- Grasa total
- 4g
- Grasa saturada
- 2g
- Colesterol
- 10mg
- Sodio
- 520mg
- Carbohidratos totales
- 23g
- Fibra dietética
- 5g
- Proteína
- 6g
% Valor Diario*:
Intercambios:
1 Almidón; 1 Vegetal;Selección de carbohidratos
1
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