> 2 tbsp butter
> 1 cup diced onion
> 1 tbsp minced garlic
> 1 tbsp chopped rosemary
> 1 1/2 cups pearled barley
> 1 qt low sodium chicken broth
> 1/4 cup Parmesan cheese
> 1/4 cup heavy cream
Preheat a large skillet over medium high heat. Add the butter, onion, garlic, and rosemary. Cook, stirring often, for 2-3 minutes.
Add the barley, and cook for 1 additional minute to toast the grains
Add the broth and bring liquid to a boil, and then reduce heat to medium low. Cover pan with a lid and cook for 20 minutes or until liquid is absorbed. Remove from heat and stir in the cream and cheese. Let stand for 5 minutes before serving.