1) In large saucepan, bring broth to a boil. Stir in rice and barley. Reduce heat to low. cover; simmer 40-50 minutes or until all liquid is absorbed and grains are tender. Let stand, covered, 5 minutes.
2) Gently stir in chilies, pine nuts, cilantro and lemon peel. Cook over low heat 1 to 2 mintues or until heated through, stirring once or twice.