YIELD: 24 servings 2 qts. water 13/4 lbs. pearl barley, uncooked 1/3 cup lemon juice concentrate 1/4 cup soy sauce 3 tsps. paprika 1 Tbsp. sugar 1 cup frozen corn kernels 1 cup frozen peas 1 cup frozen diced carrots (or blanched fresh carrots, diced) 1 each lemon, zested 1/2 cup olive oil 1/3 cup fresh mint leaves, chiffonade as needed salt and black pepper Bring water to a boil. Add barley and simmer, stirring occasionally, until barley is cooked but still firm, about 15 minutes. Drain, ...

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