Barley-Zucchini Pilaf
"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
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 1⁄2 cups chicken stock or 2 1/2 cups water
- 1 teaspoon thyme
- salt and pepper
- 1 cup pearl barley
- 1 carrot, peeled and grated
- 2 medium zucchini, unpeeled, grated and patted dry
- 1⁄4 cup parsley or 1/4 cup cilantro
directions
- Heat oil over medium heat in frypan.
- Add onion and garlic and saute until tender (about 5 minutes).
- Add broth, thyme, seasonings, carrot and barley.
- Stir and bring to a boil.
- Transfer to a 2 1/2 quart casserole dish.
- Cover and bake 40 minutes.
- Stir in zucchini and parsley.
- Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes).
- For Vegetarian use the water.
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Reviews
-
Very nice dish. The only thing I changed was, I added the zucchini in with the rest of the vegetables and broth. The recipe doesn't give an oven temp., so I set it at 375 degrees and baked it 50 min. Came out just right. :)
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
