1/2 c Chopped onion

1 Garlic clove; minced

1 tb Vegetable oil

14 1/2 oz Reduced sodium chicken broth

1 1/4 c Water

2/3 c Medium QUAKER Barley*

1 tb Lite soy sauce (optional)

10 oz Frozen peas

In medium saucepan, cook onion and garlic in oil until onion is tender. Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10 to 15 minutes or until liquid is absorbed and barley is tender. Eight 1/2-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley and decrease water to 1 cup. Cook onion and garlic as directed above. Add remaining ingredients; bring to a boil. Reduce heat to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and barley is tender.