Name: Basil Barley Provencal
Yield: 6 portions
Ingredients: 1 cup (loosely packed) slivered fresh basil leaves; ¼ cup (loosely packed) chopped fresh Italian (flat-leaf) parsley; 1 large onion, cut into 1-inch pieces; ¼ cup extra virgin olive oil; Salt and freshly ground black pepper, to taste; 6 ripe plum tomatoes, halved, seeded, and cut into 1-inch dice; ½ cup Berta’s Chicken Stock or canned broth; 4 cloves garlic, coarsely chopped; 2 zucchini (about 1 pound), cut into 1-inch dice; 1 cup cooked pearl barley; 1 cup pine nuts, toasted

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Barley, a grain of, the grass family, was, the first cereal cultivated as a foodstuff for man. Tossed with vegetables in Provencal style, its magic stretches across the ages. For your good health, you should add more grains and vegetables to your daily diet—and this is a great way to do it!

Ingredients

¼ cup extra virgin olive oil
1 large onion, cut into 1-inch pieces
2 zucchini

Side dish

Method

Heat the oil in a large skillet, and add the onion, zucchini, and garlic. Cook over medium heat, stirring frequently, until the zucchini is just tender and the onions are wilted, 8 minutes.
Add the stock and cook 2 minutes more. Then add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently.
Add the barley, pine nuts, basil, and parsley

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Ingredients

Method

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