1 cup pearl barley
2 tbsp. extra virgin olive oil (EVOO)
4 green onions, the white and green parts chopped separately
2 celery stalks, chopped
1 green pepper, seeded and chopped
1 large mild green chili, seeded and finely chopped
2 garlic cloves, finely chopped
1/2 tsp. ground cumin
1/4 tsp. dried thyme
1/4 tsp. cracked black peppercorns
1/8 tsp. cayenne pepper
2 cups reduced-salt vegetable stock (Swanson)
2 tbsp freshly squeezed lemon juice
lemon wedges to serve

Heat a heavy based frying pan over medium heat. Add the pearl barley an toast, stirring constantly, for about 4 minutes or until the grains just start to brown and smell fragrant. Remove from heat immediately, transfer to a shallow bowl and set aside.

Heat the oil in a heavy-based saucepan over medium heat. Add the white parts of the green onions, the celery, onion and green pepper, and saute for about 5 minutes or until slightly softened, stirring occasionally.

Stir in chili, garlic, cumin, thyme, peppercorns and cayenne pepper. Sauté for a further 5 minutes, stirring well.

Add the barley and stock. Bring to a boil, then cover, reduce the heat and simmer for 30 to 40 minutes or until the barley is tender and the liquid has been absorbed.

Stir in the lemon juice. Scatter green onion tops over the barley and serve with the lemon wedges.

Serves 4.

Note: 209 calories per serving.

Submitted by: Shirley Barr