I am a Weight Watchers message board addict....seriously. I have 3 very large word documents of recipes that I have copied and pasted from message board posts. I keep sneaking them into meals, springing them on Normie...but for the most part they've been winners, so I don't think he minds too much!

I have made this a bunch of times now...but I sub chopped, sauteed portabello mushrooms for the asparagus. It's delish! It's a great, healthy side dish that can be varied in so many ways.

Barley-Asparagus "Risotto" with Balsamic Vinegar

(Source: weight watchers message board)

Servings: 6

2 tsp olive oil

1 medium onion(s), minced

1 cup uncooked barley, use quick-cooking pearl variety

3 cup fat-free chicken broth, or vegetable broth

1/2 pound asparagus, trimmed and cut into 2-inch pieces

1/4 cup chives, fresh, sliced

1 1/2 Tbsp balsamic vinegar

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

2 Tbsp grated Parmesan cheese

Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more. Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve. Yields about 1 cup per serving.