Source: dLife

Barley and vegetables cooked in a lemon-oil broth.

Servings

4.0
4 cup  fat free reduced sodium chicken broth 2.0
2 each  medium garlic cloves 0.5
0 1/2 cup  fresh chopped red onion 0.5
0 1/2 cup  sliced carrots 1.0
1 cup  barley, pearl 0.5
0 1/2 cup  chopped zucchini 2.0
2 tbsp  chopped parsley 1.0
1 tsp  olive oil 1.0
1 tbsp  fresh lemon juice 1.0
1 pinch  salt and pepper

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.