- 4 cups low fat, low sodium chicken broth
- 2 cloves garlic, minced
- 1/2 cup red onion, minced
- 1/2 cup diced carrots
- 1 cup pearl barley
- 1/2 cup diced zucchini
- 2 tablespoons chopped fresh parsley
- 1 teaspoon olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
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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.