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.