Barley-Zucchini Pilaf

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.

• Ready In: 1 hr 35 mins
• Serves: 4

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.