1 cup chicken broth
1/4 cup vegetable oil
1/4 cup finely chopped onion
1 tablespoon lemon juice
1 (14 ounce) can pearl barley
3 teaspoons white sugar
1 cup sliced fresh mushrooms
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon salt
1 teaspoon sesame oil, divided
1/2 teaspoon grated lemon zest
In a saucepan, heat chicken broth and oil over medium heat. When casserole is hot, remove from heat and stir in onion, lemon juice and lemon zest. Reduce heat to low and simmer 1 minute.
Return mixture to saucepan and stir in barley, sugar, mushrooms, egg, vanilla extract and lemon zest. Bring to a boil, reduce heat to medium and simmer over low heat for 1 minute.
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