Instructions: Heat 1/4 cup of the broth in a saucepan over medium-high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.

Add the rest of the broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.

Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes. Season with pepper and salt.

This recipe yields 6 servings.

Serving size: 1/2 cup.

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