Zucchini Parmesan Barley

Name: Zucchini Parmesan Barley
Ingredients: 1 cup barley; 2 1/2 cups water; 3 tablespoons olive oil; 2 zucchinis, grated to yield 3 heaping cups; 1 small onion; 1 clove garlic; 1 tablespoon oregano leaves, chopped; 2 teaspoons thyme leaves, chopped; 1 cup Parmesan cheese, freshly grated; Kosher salt and freshly ground black pepper

10 ingredients

7 steps

Ingredients

1 cup barley
2 1/2 cups water
3 tablespoons olive oil
2 zucchinis, grated to yield 3 heaping cups
1 small onion
1 clove garlic
1 tablespoon oregano leaves, chopped
2 teaspoons thyme leaves, chopped
1 cup Parmesan cheese, freshly grated
Kosher salt and freshly ground black pepper

Directions

1

Combine barley and water with a pinch of salt in a heavy-bottom sauce pan with a tight fitting lid.
2

Place over medium-high heat, bring to a boil, reduce heat and simmer for 30-40 minutes, or until tender, but still chewy.
3

Meanwhile, heat olive oil in a large skillet over medium heat.
4

Toss in shredded zucchini and onion, season with salt and pepper and cook, stirring occasionally, for 5 minutes.
5

Add garlic and herbs, stir and continue to cook until slightly golden brown.
6

Toss cooked barley and Parmesan cheese into skillet, season with additional salt and pepper, and stir to combine. Serve hot or room temperature. Disappears fast.
7

Recipe adapted from Animal, Vegetable, Miracle by Barbara Kingsolver