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
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Ingredients
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1 cup
barley
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2 1/2 cups
water
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3 tablespoons
olive oil
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2
zucchinis, grated to yield 3 heaping cups
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1
small onion
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1
clove garlic
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1 tablespoon
oregano leaves, chopped
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2 teaspoons
thyme leaves, chopped
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1 cup
Parmesan cheese, freshly grated
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Kosher salt and freshly ground black pepper
Directions
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Combine barley and water with a pinch of salt in a heavy-bottom sauce pan with a tight fitting lid.
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Place over medium-high heat, bring to a boil, reduce heat and simmer for 30-40 minutes, or until tender, but still chewy.
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Meanwhile, heat olive oil in a large skillet over medium heat.
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Toss in shredded zucchini and onion, season with salt and pepper and cook, stirring occasionally, for 5 minutes.
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Add garlic and herbs, stir and continue to cook until slightly golden brown.
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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.
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Recipe adapted from Animal, Vegetable, Miracle by Barbara Kingsolver
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