Recipe: Basil Barley Provencal (using tomato, zucchini and cooked barley)

BASIL BARLEY PROVENCAL

1/4 cup extra-virgin olive oil
1 large onion, cut into 1-inch pieces
2 zucchini (about 1 pound), cut into 1-inch dice
4 cloves garlic, coarsely chopped
1/2 cup chicken broth
6 ripe plum tomatoes, halved, seeded, and cut into 1-inch dice
Salt and freshly ground black pepper, to taste
1 cup cooked pearl barley
1 cup toasted pine nuts*
1 cup loosely packed slivered fresh basil leaves
1/4 cup loosely packed chopped fresh Italian (flat-leaf) parsley

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. Then add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently.

Add the barley, pine nuts, basil and parsley to the skillet. Stir well, and cook until heated through, about 2 minutes. Adjust the seasonings if necessary, and serve immediately.

*Toast pine nuts by spreading the nuts on a baking sheet and baking in a 350 degree F oven for about 3 minutes - they burn quickly, so watch carefully.

Makes 6 servings
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins