Warm Barley Salad (adapted from Food Network Kitchen)
2.75 cups fat-free low-sodium chicken broth
1/4 cup of water
1 cup organic pearled barley
12 ounces Brussels sprouts, thinly sliced (about 3 cups)
Grated zest of 1 lemon
2 teaspoons extra-virgin olive oil
Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley, cover and cook over medium heat until the liquid is absorbed, about an hour (see cooking directions on barley packaging for best cooking time).
Slice the Brussels sprouts with a knife or in a food processor. In a large skillet over medium-high heat, add the olive oil. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl. Add the barley to the bowl and toss. Cover to keep warm.