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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cooking Light. The recipe originally called for water, but I believe that broth adds a great deal of flavor. I use either chicken or vegetable broth. You can also make this with regular barley, but need to adjust the cooking time in the first step. Ingredients:
1 1/2 cups water (chicken or vegetable) or 1 1/2 cups broth (chicken or vegetable) |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon fresh ground black pepper |
3/4 cup quick-cooking barley |
1/4 cup shaved fresh parmesan cheese, about 1 ounce |
1 tablespoon grated lemon zest |
1 tablespoon chopped fresh parsley |
Directions:
1. Combine the water or broth, olive oil and pepper in a medium saucepan and bring to a boil.
2. Stir in the barley, cover, reduce heat and simmer 13 minutes or until tender and liquid is absorbed.
3. Remove pan from heat; stir in cheese, lemon zest, and parsley. Cover and let stand 5 minutes. Fluff with fork before serving.
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