1/2 cup chopped onion 1 clove garlic, minced 1 tablespoon vegetable oil 1 can (14.5 ounce size) reduced sodium chicken broth 1 1/4 cup water 2/3 cup medium barley 1 tablespoon lite soy sauce (optional) 10 ounces frozen peas
In medium saucepan, cook onion and garlic in oil until onion is tender. Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10 to 15 minutes or until liquid is absorbed and barley is tender.
To use quick-cooking barley, substitute 1 cup quick barley for medium barley and decrease water to 1 cup. Cook onion and garlic as directed above. Add remaining ingredients; bring to a boil. Reduce heat to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and barley is tender.