Serves: 4
Total Calories: 711

3 cups Chicken Broth, vegetable broth, or water
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 cup finely chopped celery
1 clove garlic, minced
6 ounces (2/3 cup) pearl barley, rinsed and drained
salt and freshly ground black pepper
8 ounces shrimp, shelled and deveined
2 tablespoons chopped frseh flat-leaf parsley

1 Prepare the broth, if necessary. In a medium saucepan, melt the butter with the oil over medium heat. Add the onion, carrot, celery, and garlic and cook until golden, about 10 minutes.

2 Add the barley to the vegetables in the skillet and stir well. Add the broth, 1 teaspoon salt, and pepper to taste. Bring to a simmer and reduce the heat. Cover and cook, stirring occasionally, 30 to 40 minutes or until the barley is tender. Add a little water if the mixture becomes dry.

3 Meanwhile, chop the shrimp and stir them and the parsley into the barley mixture. Cook until the shrimp are just pink, 2 to 3 minutes. Taste and adjust seasoning. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 711
Calories from Fat: 142

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