Barley and Vegetable

Ingredients

• 3 tablespoons (45 ml) vegetable oil
• 1 cup (240 ml) barley
• 3 cups (720 ml) chicken or vegetable stock
• 1 onion, diced
• 1 clove garlic, minced
• 1 carrot, diced
• 1 red pepper, diced
• 1 stalk celery, diced
• 1 zucchini, diced
• 1/2 cup (120 ml) parsley, minced
• Salt and pepper

Method

1. To make the barley, in a medium saucepan, toast the barley in the oil over medium heat for about 5 minutes, until it begins to brown.
2. Add the stock, reduce the heat to low, cover, and cook for about 30 minutes, or until the barley is tender and the liquid is absorbed. Season with salt and pepper, then keep warm.
3. To make the vegetables, in a pan, sauté the vegetables in 1 tablespoon (15 ml) of olive oil for about 10 minutes, until golden brown.
4. Combine the vegetables with the barley. Season with salt and pepper.