MEDITERRANEAN BARLEY

Add other vegetables, if desired.

1 cup pearl barley
3 cups reduced fat/sodium chicken or vegetable broth
1 large clove garlic, minced
1/4 cup chopped fresh parsley
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. freshly grated lemon peel
1/4 tsp. salt
1/8 tsp. coarse ground black pepper
1/8 tsp. fennel seed

Rinse the barley and place in a medium saucepan with broth. Cover and simmer, stirring occasionally, over medium heat until barley is tender, about 35 minutes.

Add garlic; cook for 5 minutes. Transfer the barley mixture to a fine sieve; drain well.

Transfer mixture to a bowl. Cover and chill completely.

TO SERVE:
Add parsley, lemon juice, olive oil, lemon peel, salt, pepper and fennel seed; toss well to combine.

Each of the six servings contains 181 calories and 7 grams of fat
Source: the American Institute for Cancer Research