1 1/2 cups chicken broth
1 cup quick cooking barley
1/2 cup shredded carrots
1/4 cup snipped fresh parsley
1 chopped shallot
zest of 1 lemon
2 tablespoons water
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoon fresh snipped basil (or 1/2 t dried basil)
1/4 tsp each salt & pepper
1/2 cup chopped peanuts, cashews or toasted almonds
Combine broth, barley & raisins in saucepan. Bring to boiling; reduce heat. Cover & simmer 10-12 minutes or till liquid is absorbed.
In large bowl, combine carrots, parsley, shallot, lemon zest & cooked barley.
Combine water, oil, lemon juice, basil, salt & pepper in a jar. Cover & shake well. Pour over barley mixture & toss to coat all ingredients.
Cover & chill 4-24 hours. To serve, stir in nuts.