This tasty Easter side dish recipe is the perfect accompaniment to the Easter main dish recipe that I posted yesterday! It’s a fantastically delicious Weight Watchers Recipe for Wild Rice, Barley, and Asparagus Pilaf and it has just 1 Weight Watcher Point per serving! It’s easy to make and is loaded with heart healthy fiber, protein and vitamins. I love that this rice recipe doesn’t look or taste like it’s low calorie and actually good for you. Whether it’s with you Easter dinner, or any meal for that matter, this Wild Rice, Barley and Asparagus Recipe is definitely a great choice – your whole family will love it!

Weight Watchers Wild Rice, Barley and Asparagus Pilaf Recipe

Ingredients:
- 5 cups vegetable broth
- 3/4 cup raw wild rice
- 1 cup pearl barley (do not use quick-cooking)
- 1 medium shallot, chopped
- 1 tsp Kosher salt
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp ground black pepper
- 10 ounce pencil-thin asparagus spears, cut into 2-inch segments

Directions:
Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes.
Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and continue simmering over low heat for 25 minutes.
Stir in the asparagus, cover, reduce the heat even further and simmer slowly for 5 minutes. Set aside off the heat, covered, for 10 minutes before fluffing with a fork.

Entire recipe makes 12 servings

Serving size is ½ cup
Each serving = 1 Weight Watchers Point

This cool, tangy, 0 Point salad is quick and easy to make, and it tastes great. Plus, it looks so light and refreshing! It’s a perfect side dish to serve with your Fourth of July BBQ meal. Loaded with tons of vitamins and minerals, this tomato and asparagus Weight Watchers salad recipe is not only low in Points, it’s healthy too. And it’s a great way to get a couple servings of your daily vegetables. So if you’re looking for a fast, fresh and healthy salad recipe to take top a 4th of July picnic, give this one a try!

Balsamic Asparagus Cherry Tomato Salad Recipe

Ingredients:
1 cup cherry tomato(es), about 10, cut in half
1 1/2 pound asparagus, (about 40 spears)
2 tsp orange juice
1 Tbsp balsamic vinegar
2 Tbsp shredded Parmesan cheese
1 tsp minced garlic
1/8 tsp black pepper, or to taste
1/8 tsp table salt, or to taste

Directions:
Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes. Plunge into ice water to stop cooking. Drain. Add cherry tomatoes. Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes. Sprinkle with Parmesan cheese.

Servings =4
Each serving = 0 Weight Watchers Points