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Barley-Zucchini Pilaf

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“Another way to use up some of those plentiful zucchinies. The barley adds fiber and is a tasty change to potatoes. Different liquids can give a new dimention to the dish. Beef stock, fruit juice, lemon juice in the water can be used with good results.”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium heat in frypan.
  2. Add onion and garlic and saute until tender (about 5 minutes).
  3. Add broth, thyme, seasonings, carrot and barley.
  4. Stir and bring to a boil.
  5. Transfer to a 2 1/2 quart casserole dish.
  6. Cover and bake 40 minutes.
  7. Stir in zucchini and parsley.
  8. Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes).
  9. For Vegetarian use the water.

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