This recipe came to be when I was preparing risotto and realized I was out of Arborio rice; I used barley instead. The results were so delicious that I now prefer this version.

Ingredients

　　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

　　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.