|5 min||35 min||6|
|1 dash||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.
is a rich source of both soluble and insoluble fiber which help to promote healthy digestion and decrease sugar spikes!