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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Barley, a grain of the grass family, was the first cereal cultivated as a food for man. Tossed with vegetables in the Provencal style, its allure stretches across the ages. This is a great way to add more grains and vegetables to your diet! Ingredients:
1/4 cup extra virgin olive oil |
1 large onion, cut into 1-inch pieces |
2 zucchini, cut in 1-inch pieces (about 1 pound) |
4 garlic cloves, chopped |
1/2 cup chicken broth |
6 plum tomatoes, seeded (cut in 1-inch pieces) |
salt, to taste |
black pepper, to taste |
1 cup cooked pearl barley (use quick barley-cooks in 10 minutes) |
1 cup pine nuts, toasted |
1 cup fresh basil, slivered (loosely packed) |
1/4 cup fresh italian parsley, chopped (loosely packed) |
Directions:
1. Heat the oil in a large skillet, and add the onion, zucchini, and garlic. Cook over medium heat, stirring frequently, until the zucchini is just tender and the onions are wilted, 8 minutes.
2. Add the broth and cook 2 minutes more. Next, add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently.
3. Add the barley, pinenuts, basil, and parsley to the skillet. Stir well, and cook about 2 minutes, until just heated through. Adjust the seasonings if necessary, and serve immedieately. Enjoy!
4. Note:.
5. To toast the pine nuts, spread the nuts iin a single layer on a baking sheet and toast in a 350*F. oven until fragrant and golden brown, 3 to 5 minutes. Shake the pan once or twice so thata they brown evenly. Check the nuts after 3 minutes. As soon as they begin to color they will toast very quickly. Be sure not to let them burn.
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