Basil Barley Provencal

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!

• Ready In: 30 mins
• Serves: 6

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.