Lemon-Parmesan Barley

“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the water or broth, olive oil and pepper in a medium saucepan and bring to a boil.
  2. Stir in the barley, cover, reduce heat and simmer 13 minutes or until tender and liquid is absorbed.
  3. Remove pan from heat; stir in cheese, lemon zest, and parsley. Cover and let stand 5 minutes. Fluff with fork before serving.

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