Jewish Recipes
Basil Barley Provencal Recipe
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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 tomatoes
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 wilted--8 minutes.

Add stock, cook 2 minutes.

Add tomatoes, salt, and pepper. Cook 1 minute.

Add 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

 

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