- 2 Tbs. unsalted butter
- 1 yellow onion, diced
- 1 garlic clove, minced
- Salt and freshly ground pepper, to taste
- 1 1/2 cups pearl barley
- 1 3/4 cups chicken stock
- 1 1/2 cups water
- 2 tsp. minced fresh oregano
- 1 1/2 Tbs. fresh lemon juice
- 3 Tbs. finely chopped fresh flat-leaf parsley
Add the stock, water and oregano to the rice cooker and stir to combine. Cook on the semibrown setting or according to the manufacturer's instructions.
Just before serving, stir in the lemon juice and parsley. Taste and adjust the seasonings with salt and pepper. Serve warm. Serves 8.