BARLEY-ZUCCHINI PILAF2 teaspoons vegetable oil
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
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
Preheat oven to 350 degrees F.
In medium skillet over medium heat, warm oil. Add onion and garlic and saute until tender, about 5 minutes.
Add broth, thyme, salt, 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.
Makes 4 servings
Source:
The Big Book of Casseroles: 250 Recipes for Serious Comfort Food by Maryana Vollstedt