Prep Time 30 minutes minutes
Cook Time 20 minutes minutes
Total Time 50 minutes minutes
NOTE: *I prefer to "chiffonade" the basil by stacking the leaves, rolling them and slicing very thin. I wait to do this, last, as basil can bruise and turn dark
the water is to add to the barley if the liquid dries up before it is cooked to "al dente" (slight crunch to it)