| Prep | Cook | Ready in | Servings | |
| 5 min | 35 min | 40 min | 6 |
| 1/4 tsp | Black pepper (to taste) |
| 1/2 tsp | Kosher salt (divided) |
| 1 cup | Frozen green peas |
| 2 tsp | Lemon peel (zest) |
| 2 tbsp | Olive oil |
| 2 medium leek(s) | Leek (white and light green parts only) |
| 1/2 cup | Parsley, fresh (chopped) |
| 1 cup | Pearl barley, dry |
1. In a medium saucepan, combine the barley, 3 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes. Drain off any remaining water in the pan and transfer the barley to a large bowl.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the leeks, season with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 7 to 8 minutes.
3. Add the peas and lemon zest and cook, stirring occasionally, until heated through, about 3 minutes. Stir in the parsley and then fold the mixture into the barley.
| Grain | 1.4 |
| Meat Alternative | 0.2 |
| Vegetables | 1.0 |
Barley
is a rich source of both soluble and insoluble fiber which help to promote healthy digestion and decrease sugar spikes!
