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Pilaf, Barley-Zucchini (M/P)
Source: The AJC 2/10/2000
Serves: 4

2 teaspoons vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
2 1/2 cups chicken broth, or water
1 teaspoon thyme
1/2 teaspoon salt
freshly ground pepper
1 cup pearl barley, rinsed well in cold water
1 carrot, peeled and grated
2 zucchini, unpeeled, grated and drained
1/4 cup chopped parsley

Preheat oven to 350°F.

In medium skillet over medium heat, warm oil. Add onion and garlic and sauté until tender, about 5 minutes. Add broth, thyme, salt, pepper, and barley. Stir and bring to a boil.

Transfer barley mixture to a 10-cup casserole dish lightly coated with cooking spray or oil. Add carrots. Cover and bake 40 minutes.

Stir in zucchini and parsley. Cover and bake until liquid is absorbed and zucchini is tender, 25 to 30 minutes more.

Posted by Annice Grinberg

Nutritional Info Per Serving: 253 Calories (kcal); 4g Total Fat; (13% calories from fat); 10g Protein; 47g Carbohydrate; 0mg Cholesterol; 760mg Sodium
Food Exchanges: 2-1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates