Ingredients
1 cup pearl barley, rinsed and drained
3 cups fat-free, reduced sodium chicken or vegetable broth
2 tablespoons extra-virgin olive oil
1 medium onion
2 large carrots, chopped
4 ribs celery, chopped
1 large garlic clove, minced
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1/4 cup chopped loosely packed flat leaf parsley
1 15- to 16-ounce can black beans, rinsed, drained
Salt and freshly ground black pepper
Preparation
Simmer barley in broth for 45 minutes, covered, or cook in pressure cooker. Strain off any excess liquid.
Meanwhile in large skillet sauté onions in olive oil 1-2 minutes, add garlic, carrots and celery and cook 5 more minutes. Stir in cooked barley, lemon zest and lemon juice. Add salt and pepper to taste. Add black beans and parsley. Stir to combine. Serve hot or at room temperature.
