Here's another goodie. This will
be tomorrow's dinner:
Basil Barley Provencal
1/4 cup extra-virgin olive oil
1 large onion, cut into 1-inch pieces
2 zucchini (about 1 lb) cut into 1-inch dice
4 cloves garlic, coarsely chopped
1/2 cup vegetable stock
6 ripe plum tomatoes, halved, seeded
and cut into 1 inch dice
1 cup cooked pearl barley
1 cup pine nuts toasted
1 cup loosely packed, silvered fresh basil leaves
1/4 cup loosely packed, chopped fresh Italian parsley.
(the flat kind)
Heat oil and add the onion, zucchini and garlic.
Cook over medium neat, stirring frequently, until
the zucchini is just tender and the onions are
wilted, about 8 minutes.
Add the stock and cook 2 minutes longer, then add
the tomatoes and salt and pepper to taste.
Cook 1 minutes stirring frequently.
Add the barley, pine nuts, basic and parsley
(hope you've started with a large skillet).
Stir well and cook until heated through, about
2 minutes.
Adjust the seasonings and serve immediately.
Serves 6. |
