1 tablespoons olive oil
1 small onion (finely chopped)
6 garlic cloves (minced)
1 cup pearled barley**
2 1/2 cups chicken or vegetable broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tsp Trader Joe’s 21 Seasoning Salute
1 teaspoon lemon zest
**Hulled barley (which has only had the indigestible outer husk removed) can also be used for this recipe. Hulled barley contains more fiber and nutrients than pearled barley (which has had the outer husk and bran layer removed). If using hulled barley, soak the barley overnight in water and discard the water. Increase the cooking time from 45 minutes to 55-60 minutes.
1. Heat the oil in a medium skillet. Add the chopped onions and garlic and cook and stir until the onions are translucent.
2. Add the barley to the skillet and cook and stir for about 3 minutes until the barley is toasted.
3. Bring the chicken or vegetable broth to a boil in a medium saucepan. Stir in the salt, pepper and the Trader Joe’s 21 Seasoning Salute. Add the onions, garlic and barley. Reduce heat, cover and simmer the barley for about 45 minutes or until the barley is tender.
4. Remove the pan from the heat and keep it covered for 5 minutes. Uncover the pan and let it cool for 5 minutes. Add the lemon zest and mix well.
Nutrition: 1/6 of recipe / Calories 153 / Total Fat 2.7 g / Saturated Fat 0.4 g / Cholesterol 0 mg / Sodium 590 mg / Carbohydrates 29.5 g / Fiber 5.6 g / Sugar 1.8 g / Added Sugar 0 g / Protein 3.7 g
Adapted from: https://www.thespruceeats.com/pearled-barley-pilaf-2122356