Cook barley to package directions.
At the last 10 minutes of cook time mix in the frozen vegetables. Add some more water if needed.
Mix in the pesto before serving.
Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.
Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.
Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.
Add the cooked broccoli to the bowl with the broccoli mixture. Mix in the vinegar, cliantro and pecans. Serve warm or chilled.
