Barley and vegetables cooked in a lemon-oil broth!
4 cup chicken broth, fat free, low sodium
2 garlic cloves, medium, minced
1/2 cup fresh chopped red onion, minced
1/2 cup carrots, chopped/sliced, diced
1 cup Barley, pearl
1/2 cup chopped zucchini, diced
2 tbsp chopped parsley
1 tsp olive oil
1 tbsp fresh lemon juice
1 pinch salt and pepper (to taste)
Heat 1/4 cup of the broth in a saucepan over medium high heat.
Add the garlic and onion, sautéing for 5 minutes. Add the carrots and sauté for an additional 5 minutes.
Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.
For an added zing, add extra lemon!