Instructions: In a large saucepan, warm oil over medium heat and saute onion, garlic and lemon zest for 1 minute. Do not brown. Add barley, salt and bay leaf. Stir in 1/2 cup hot stock. Cook over medium heat, stirring frequently until stock is absorbed, 3-5 minutes. Repeat, adding 1/2 cup stock at a time, until all stock is absorbed and barley is al dente, or tender but firm. Remove from heat and add Parmesan, basil and lemon juice. Remove bay leaf and adjust seasoning to taste.

Divide between 4 plates and serve hot, topped with feta and parsley.

NOTE: Pearl barley is prepared like Arborio rice. Dont rinse it, the starch gives it a creamy risotto-like texture. You can use regular feta, but it tends to be slightly higher in fat.

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