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Author Notes: Chewy barley is paired with the ever-abundant summer staple, zucchini, then topped with creamy Parmesan in this quick weeknight side dish. —Becki
- 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
- Combine barley and water with a pinch of salt in a heavy-bottom sauce pan with a tight fitting lid.
- Place over medium-high heat, bring to a boil, reduce heat and simmer for 30-40 minutes, or until tender, but still chewy.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Toss in shredded zucchini and onion, season with salt and pepper and cook, stirring occasionally, for 5 minutes.
- Add garlic and herbs, stir and continue to cook until slightly golden brown.
- 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.
- Recipe adapted from Animal, Vegetable, Miracle by Barbara Kingsolver