|Barley in the front, Grilled Summer Squash and Onions and Orzo with Scapes and Sage in the back|
1 cup pearl barley
3 cups chicken or vegetable stock
1 cup chopped scapes
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and pepper to taste
Combine the barley and stock in a medium saucepan. Bring to a boil, then reduce heat and simmer until the barley is tender and all the stock is absorbed (about 25-30 minutes).
While the barley cooks, heat a little olive oil in a small skillet and add the scapes. Saute over medium heat for 2-3 minutes.
When the barley is done, add the scapes and herbs and mix well. Add salt and pepper to taste. Serve hot.