1 Tbs dried minced onion
1/2 cup chopped carrot
1/4 tsp dried rosemary, crushed
1/8 tsp black pepper
1 Tbs olive oil
2/3 cup quick-cooking barley
14.5oz can vegetable broth
1/4 cup light cream
salt and black pepper
1) In a medium saucepan, cook and stir the zucchini, onion, carrot, rosemary, and black pepper in hot oil just until vegetables are tender. Stir in barley.
2) Meanwhile, in a small saucepan bring the vegetable stock to boiling. Reduce heat and simmer. Slowly add 1 cup of the stock to barley mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add the remaining stock, about 1/4 cup at a time, stirring constantly until liquid is absorbed. (This should take 10 to 15 minutes total).
3) Stir in the light cream. Cook and stir for 2 minutes more. Season to taste with salt and additional black pepper.
Review: This unbelievably tastes cheesy!! I guess it's the combo of the vegetable stock and cream. It's just a great taste, along with the texture, makes it a great (healthy) comfort food. It said it makes 4 servings, but in my books it was only two. I will make this again, but double the ingredients.
Made again on 1/25/2012, but I used pearl barley. It took a lot longer to cook and still made just as little food. This is definitely a dish that needs to be doubled.
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