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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Barley is delightful paired with garden-fresh zucchini in this flavorful recipe.National Barley Foods Council, Mary Sullivan, Spokane, Washington Ingredients:
1 can (14-1/2 ounces) diced tomatoes |
2/3 cup medium pearl barley |
1/2 teaspoon ground cumin |
6 medium zucchini (8 to 9 inches) |
1/2 pound ground turkey or beef or turkey |
1 medium onion, finely chopped |
2 garlic cloves, minced |
3/4 teaspoon ground allspice |
1 tablespoon olive oil |
1/4 cup minced fresh parsley |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup dry bread crumbs |
1/4 cup grated parmesan cheese |
2 tablespoons butter, melted |
Directions:
1. Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in a saucepan. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
2. Meanwhile, place zucchini in a Dutch oven and cover with water; bring to a boil. Cook for 6 minutes or until slightly tender. Drain; cool slightly. Slice zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp and set aside.
3. In a skillet, cook beef, onion, garlic and allspice in oil until meat is no longer pink; drain. Add barley mixture, parsley, salt, pepper, tomatoes and zucchini pulp; mix well. Spoon into zucchini shells.
4. Combine bread crumbs, Parmesan cheese and butter; sprinkle over zucchini. Place in two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 35-40 minutes or until zucchini is tender. Yield: 6 servings.
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