Name: Toasted Barley and Asparagus "risotto"
Yield: Makes 4 servings
Ingredients: 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

Image may contain Plant Food Meal Produce Dish Vegetable and Bean

Toasted Barley and Asparagus "risotto"Brian Leatart

Risotto, by definition, is made with rice. But other grains—like the barley in this main-course recipe—can be prepared in the same style with equally terrific results. Toasting the barley enhances its nutty flavor and keeps it from getting soft and mushy.

Recipe notes

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Meatball Tagine

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.