BARLEY AND ASPARAGUS RISOTTO

My sister, Joanne, is a great at remembering to send cards for the holidays and birthdays. Usually when a card card comes she sends me various clippings from the newspaper and magazines about new recipes or restaurants in the Twin Cities. I always enjoy receiving them and trying the recipes. This is one of the recipes she sent me and it is a winner. The barley gives the dish a nutty flavor and makes a great main course or side dish. Give it a try and ENJOY!

BARLEY AND ASPARAGUS RISOTTO

2 tablespoons olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
1 cup pearl barley
1/4 cup white wine
3 cups vegetable stock, divided
2 cups asparagus, trimmed and cut into 1" pieces
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup toasted, sliced almonds

Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 2 minutes or until slightly softened. Add the garlic and cook for another minute. Add the barley and cook for another 3 minutes until lightly toasted.

Add white wine and cook, stirring until the wine has evaporated. Add 2 1/2 cups of the stock and bring to a boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.

Add the asparagus, 1.4 cup Parmesan cheese and remaining broth if needed, simmer, covered for an additional 5 minutes, or until the asparagus and barley are tender. Garnish with remaining Parmesan and almonds.

HASH BROWN CASSEROLE

The other day my sister called and asked for this recipe. She wanted to serve it with her Easter dinner. This simple casserole is a great addition to any meal. We usually have it at our Christmas meal with family, After I sent her the recipe, I decided to add it our Easter meal too. ENJOY!

HASH BROWN CASSEROLE

2 pounds frozen hash browns
1 can cream of mushroom soup
1 stick butter
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces sour cream
8 ounces shredded cheddar cheese
corn flakes for topping

Combine the the ingredients except for the corn flakes. Place in a casserole dish. Top with corn flakes and bake at 350 degrees for 40 - 50 minutes.

ENJOY!