Lemon-Rosemary Barley

8 ingredients
1 steps

Ingredients

  • 3/4 cup uncooked pearl barley
  • 3 cups water
  • 2 teaspoons extra-virgin olive oil
  • 3/4 cup chopped onion
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 3/8 teaspoon kosher salt

Directions

  1. 1
    Combine barley and water in a saucepan; bring to a boil. Cover, reduce heat, and cook 50 minutes. Drain. Heat a skillet over medium heat. Add 2 teaspoons olive oil. Add onion and rosemary; cook 5 minutes, stirring frequently until onion is lightly browned. Combine barley, onion mixture, 2 teaspoons olive oil, lemon rind, and salt.

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