Combine barley and water in pan. Brong to a
boil. Cover, reduce heat and cook 50 minutes.
Heat a skillet over med heat. Add 2 tsp olive
oil. Add onion and rosemary, cook stirring
frequently 5 minutes or until onion is lightly
browned. Combine barley, onion mixture, 2 tsp
olive oil, lemon rind and salt.