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.
- 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
- Combine the water or broth, olive oil and pepper in a medium saucepan and bring to a boil.
- Stir in the barley, cover, reduce heat and simmer 13 minutes or until tender and liquid is absorbed.
- Remove pan from heat; stir in cheese, lemon zest, and parsley. Cover and let stand 5 minutes. Fluff with fork before serving.
WOW, this is fantastic! As a diabetic I love barley for two reasons, it's taste and texture & it has the lowest G.I. (glycemic index) of any grain. I've made breakfast cereal with it and bread but somehow it never occurred to me to treat it as a side dish. Let me tell you that barley will now be replacing rice and potatoes fairly often on my table. this recipe is very simple and delivers really outstanding flavor that should please everyone in the family. You may not want to tell them that it's very healthy. Lastly, I want to say that I didn't use the ask for oil, it's a small amount that I really saw no need for and as I was quick frying the meat strips (something that I very rarely do) I was happy not to add any to the barley.
Great side dish! I made as directed using chicken stock and regular barley which I cooked for about 40 minutes. The lemon, parsley and parmesan were perfectly balanced; subtle flavors with none overpowering the others. Thanks for sharing your recipe!
This was wonderful!! I cut the recipe in half and used home made chicken stock and regular barley but the flavors were right on! I served with oven fried chicken and a green salad. Thank you for sharing. Will be making this again. Made for 2013 Zaar Cookbook tag game.