Source: dLife

Barley and vegetables cooked in a lemon-oil broth.

Servings

4 cup fat free reduced sodium chicken broth
2 medium garlic cloves , minced
0.5 cup fresh chopped red onion , minced
0.5 cup sliced carrots , diced
1 cup barley, pearl
0.5 cup chopped zucchini , diced
2 tbsp chopped parsley
1 tsp olive oil
1 tbsp fresh lemon juice
1 pinch salt and pepper (to taste)

1 Heat 1/4 cup of the broth in a saucepan over medium high heat.
2 Add the garlic and onion, sautéing for 5 minutes. Add the carrots and sauté for an additional 5 minutes.
3 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.
4 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.