Barley Primavera

Ingredients

• 0.5 cup carrots diced
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic minced
• 1 tablespoon juice of lemon 
• 4 cups chicken broth low fat, low sodium
• 1 teaspoon olive oil 
• 1 cup quick-cooking barley 
• 0.5 cup onion red minced
• 6 servings salt and pepper to taste
• 0.5 cup zucchini diced

Equipment

• sauce pan

Directions

1. Heat 1/4 cup of the broth in a saucepan over medium high heat.
2. Add the garlic and onion and saute for 5 minutes.
3. Add the carrots and saute for 5 minutes.
4. Add the remaining broth and bring to a boil.
5. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
6. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.