Pesto Barley with Parsnips

This is a fairly quick recipe that doesn't require tons of time over the stove, which made it good for today's unseasonably hot weather. You can use hull barley instead of pearl, but it will take longer to cook.

1 1/2 cups pearl barley
4 cups water
olive oil
2 medium parsnips, peeled and shredded or diced (woody cores removed as needed)
1 1/2 cups cooked shredded chicken (optional)
1 1/2 - 2 cups cooked kidney beans
1 cup pesto
Salt and pepper to taste

Place the barley and water in a medium saucepan. Bring to a boil, then lower heat and simmer until the barley is tender and has absorbed all the water.

While the barley cooks, heat a little olive oil in a medium skillet and saute the parsnips over low-medium heat until tender, about 8 minutes.

Combine the barley, parsnips, chicken (if using), and beans in a large bowl. Stir in the pesto until everything is coated. Add salt and pepper to taste.

Serve hot, warm, or at room temperature.

Serves 4-6.