- 1 tablespoon butter
- 1 small onion, finely chopped
- 3/4 cup pearl barley
- 2 cups low-salt chicken broth
- 1 bay leaf
- 1 medium carrot, peeled, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 teaspoon grated lemon peel
- Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Sauté until onion is beginning to soften, about 5 minutes. Add barley; cook 3 minutes, stirring constantly. Add chicken broth and bay leaf; bring to boil. Reduce heat to low, stir once, and cover. Cook until barley is almost tender, about 25 minutes.
- Add carrot and bell pepper; cover and cook until vegetables are tender, about 6 minutes. Remove pilaf from heat and stir. Cover and let stand 10 minutes. Discard bay leaf. Season to taste with salt and pepper. Stir in lemon peel and serve.