Ingredients
3 cups chicken broth3/4 cup medium pearl barley1/4 cup finely chopped onion1 teaspoon olive oil1 garlic clove, minced1/2 cup white wine or water3 tablespoons minced fresh parsley2 teaspoons grated lemon zest
Preparation
In a small saucepan, bring broth to a simmer; keep hot.
In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed.
Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
