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Categories:
water extra-virgin olive oil fresh ground black pepper quick-cooking barley Parmesan cheese lemon zest parsley
Viewed: 38 - Published at: a year agoIngredients
- 1 1/2 cups water (chicken or vegetable) or 1 1/2 cups broth (chicken or vegetable)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fresh ground black pepper
- 3/4 cup quick-cooking barley
- 1/4 cup shaved fresh parmesan cheese, about 1 ounce
- 1 tablespoon grated lemon zest
- 1 tablespoon chopped fresh parsley
Method
- Combine the water or broth, olive oil and pepper in a medium saucepan and bring to a boil.
- Stir in the barley, cover, reduce heat and simmer 13 minutes or until tender and liquid is absorbed.
- Remove pan from heat; stir in cheese, lemon zest, and parsley. Cover and let stand 5 minutes. Fluff with fork before serving.
