Prep 15 mins
Cook 15 mins
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!
- 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)
- 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.
- Add the broth and cook 2 minutes more. Next, add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently.
- 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!
- 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.
I really like all of the ingredients in this dish but didn't love this combo. I probably just need to work with the seasonings to appeal more to my taste buds.