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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Another way to use up some of those plentiful zucchinies. The barley adds fiber and is a tasty change to potatoes. Different liquids can give a new dimention to the dish. Beef stock, fruit juice, lemon juice in the water can be used with good results. Ingredients:
1 tablespoon vegetable oil |
1 small onion, chopped |
2 garlic cloves, minced |
2 1/2 cups chicken stock or 2 1/2 cups water |
1 teaspoon thyme |
salt and pepper |
1 cup pearl barley |
1 carrot, peeled and grated |
2 medium zucchini, unpeeled, grated and patted dry |
1/4 cup parsley or 1/4 cup cilantro |
Directions:
1. Heat oil over medium heat in frypan.
2. Add onion and garlic and saute until tender (about 5 minutes).
3. Add broth, thyme, seasonings, carrot and barley.
4. Stir and bring to a boil.
5. Transfer to a 2 1/2 quart casserole dish.
6. Cover and bake 40 minutes.
7. Stir in zucchini and parsley.
8. Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes).
9. For Vegetarian use the water.
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