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Lemon-Barley pilaf

Ingredients: 1/16 Cup(s) butter 1 small onion; finely chopped 3/4 Cup(s) pearl barley 32 Tablespoon(s) low salt chicken broth 1 bay leaf 1 carrot; peeled, finely chopped 1/2 Cup(s) red pepper; finely chopped 1 Teaspoon(s) lemon peel; grated Directions: Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Saut 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 serv e. Contributor: Bon appetit March 2004
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