Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  finely chopped onion
  2        tablespoons  unsalted butter
  3               cups  chicken broth
  1                cup  water
  1                cup  pearl barley
  1                cup  frozen peas -- thawed
     1/2           cup  pecans -- toasted and chopped
  2        tablespoons  finely chopped fresh parsley leaves
  2        tablespoons  finely chopped fresh mint leaves
  2          teaspoons  freshly grated lemon zest

Preparation:

In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season "risotto" with salt and pepper.

Nutritional Information:

381 Calories (kcal); 17g Total Fat; (38% calories from fat); 12g Protein; 49g Carbohydrate; 16mg Cholesterol; 621mg Sodium