Barley Zucchini Pilaf Recipe

Ingredients for Barley Zucchini Pilaf

• Vegetable Oil
• 1 medium onion, chopped
• Garlic Cloves
• Chicken Stock
• 1 teaspoon dried thyme
• Salt And Pepper
• Pearl Barley
• 1 medium carrot, diced
• 2 medium zucchini, diced
• 1/4 cup chopped fresh parsley

How to Make Barley Zucchini Pilaf

1. Heat 1 tablespoon olive oil over medium heat in a large skillet.
2. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until softened, about 5 minutes.
3. Stir in 1 cup pearl barley, 4 cups beef broth (or your chosen liquid), 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 medium carrot, diced.
4. Bring to a boil, then transfer to a 2 1/2-quart casserole dish.
5. Cover and bake at 375°F (190°C) for 40 minutes.
6. Stir in 2 medium zucchini, diced, and 1/4 cup chopped fresh parsley.
7. Cover and bake for another 25-30 minutes, or until the liquid is absorbed and the zucchini is tender.
8. For a vegetarian version, substitute beef broth with 4 cups of water and add a vegetable bouillon cube for extra flavor.