Source: dLife

Simple, cooked barley with lemon and thyme.

Servings

1.5 cup cold water
0.5 cup Barley, pearled, dry
0.75 cup shredded carrots
1 tbsp canola oil
1 tbsp fresh thyme , chopped
2 tbsp fresh lemon juice
1 pinch salt and pepper (to taste)

1 Bring water to a boil, add barley.
2 Reduce heat to medium-low, cover partially, and let simmer for 5 minutes.
3 Stir in carrots, cover, and let simmer for another 5 minutes.
4 Remove cover and boil until liquid is evaporated.
5 Stir in oil, thyme, and lemon juice.
6 Add salt and pepper before dividing and serving.

Check the cooking instructions on your barley package, as the amount of water and cooking time required may differ.