Basil Barley Provencal - meat, pareve
1/4 cp. extra virgin olive oil
2 zucchini (1 lb.) 1" dice
4 cloves garlic, chopped coarsely
1 medium onion, diced
1/2 cup chicken stock
6 ripe plum tomatoes halved – or very coarsely chopped larger
salt and pepper to taste
1 cup pearl barley--it takes an hour to cook! (cook it while you’re
chopping – 1 cup uncooked = 3 cups cooked…use it all)
1 cup pine nuts, toasted --7 minutes at 350° F.
1 cup slivered fresh basil
1/4 cup chopped fresh parsley
Heat oil in skillet or wok
Add onion, zucchini,
and garlic Cook med. heat till zucchini is just tender and onions
Add stock, cook 2 minutes.
Add tomatoes, salt, and pepper. Cook 1 minute.
barley, pine nuts, and basil.
Always stir frequently, cook till heated through - 2 minutes approx.
adjust seasonings if necessary.
This cooks fast--have all chopped and barley cooked then plan on
staying with it--a whole 10 minutes or so