RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: 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 1/2cp chicken stock (I've used water or water with a chicken bouillon cube) 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 – 1c uncooked = 3 * cooked…use it all) 1 cp. pine nuts, toasted --7 min. @ 350 1 cp. slivered fresh basil 1/4 cp. chopped fresh parsley 1. heat oil in skillet or wok 2. add onion, zucchini, and garlic Cook med. heat till zucchini is just tender and onions wilted--8 min 3. add stock, cook 2 min 4. add tomatoes, salt, and pepper. Cook 1 min 5. 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 Enjoy! If you’re a garlic fanatic, it is good with double that amount of garlic. Tawn tawnydim@bellsouth.net>
