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Instructions |
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Melt butter in a large saucepan over medium heat. Add onion and saute until softened, about 5 minutes.
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Add barley and saute for 3 minutes. Add broth, bay leaf and salt. Bring to a boil. Reduce heat; cover and simmer until barley is almost tender, about 25 minutes.
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Stir in carrot and lemon peel. Cover and simmer until liquid is absorbed and barley
and vegetables are tender, about 10 minutes.
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Remove and discard bay leaf. Stir in parsley. Serves 8.
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Originally Submitted
10/9/2007
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