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Grains: Barley Zucchini Pilaf

Source of Recipe

The AJC 2/10/2000


List of Ingredients

2 teaspoons vegetable oil (may be able to use cooking spray or broth instead)
1/2 cup chopped yellow onion
1 clove garlic minced
2 1/2 cups canned low-sodium chicken broth - or water
1 teaspoon dried thyme
(original recipe called for 1/2 teaspoon salt )
Freshly ground pepper
1 cup pearl barley rinsed well in cold water and drained
1 carrot peeled and grated
2 zucchini unpeeled, grated and blotted dry
1/4 cup chopped fresh parsley


Recipe

Preheat oven to 350 degrees. In medium skillet over medium heat, warm oil. Add onion and garlic and saute until tender, about 5 minutes. Add broth, thyme, pepper and barley. Stir and bring to a boil. Transfer barley mixture to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil. Add carrots. Cover and bake 40 minutes. Stir in zucchini and parsley. Cover and bake until liquid is absorbed and zucchini is tender, 25 to 30 minutes more.