3cupslow-sodium vegetable broth or water + 1/2 teaspoon salt
1tablespoonlemon juicefreshly squeezed
In a skillet warm the grapeseed oil on medium heat. Once hot, add the garlic and sauté until slightly golden
Add the zucchini and mushrooms then cook until the mushrooms begin to release their liquid and soften, about 10 minutes.
Then add the pearled barley,and 3 cups of vegetable broth or water. Bring it to a boil, then reduce the heat to medium-low and simmer. Place a lid over the pan, keeping it ajar, and cook for 45-50 minutes, or until the barley is tender. Stir every 10 minutes, and add more broth or water if the liquid evaporates too quickly.
Once the barley is tender, stir in the nutritional yeast and lemon. Season with pepper, and add more salt to taste if necessary.