Finally! I say finally because Chad was supposed to make this last Thursday to go along with our chicken and apple sausages while I was at a class. But, time got the best of him and it just didn't work out. So we ended up eating Arbys. He made one over the weekend to bring to mom's for Easter, but it got left behind. On the counter. So that one went into the trash.
2 cloves garlic, minced (I used 3)
1/2 cup red onion, minced
1/2 cup diced carrots
1 cup pearl barley
1/2 cup diced zucchini
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes. (I added 1 tbs. butter and 1 tsp. olive oil to pot sauteed carrots, mushrooms, onions for 5 minutes, threw in the barley and garlic and sauteed a few mintues more. Then I added the broth. I skipped the olive oil at the end.)
Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.