- Heat oil in a saucepan over medium heat; add green onions and cook for 1 minute.
- Add barley and cook for 1 minute. Pour in chicken broth and bring to a boil.
- Reduce heat to medium-low; cover and cook for 30 minutes or until barley is tender and broth is completely absorbed.
- Stir in tomatoes, olives, spearmint and lemon zest. To serve, sprinkle with feta cheese and pepper to taste. This dish goes beautifully with chicken or fish.
: Do you have a little extra time? Replace pearl barley by hulled barley. Rinse hulled barley in warm water and place in a bowl. Add 750 mL (3 cups) water and soak for 3 to 4 hours. Drain barley and add to saucepan after cooking green onions. Add 750 mL (3 cups) chicken broth. Cook for about 45 to 60 minutes, until barley is tender.