• 3 tablespoons vegetable oil
• 1 cup barley
• 3 cups 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 parsley, minced
• Salt and pepper
1. For the barley , in a medium saucepan, toast the barley in oil on medium heat, for about 5 minutes until it begins to brown. Add stock, reduce heat to low, cover and cook for about 30 minutes or until barley is tender and liquid is absorbed. Season with salt and pepper. Keep warm.
2.For the vegetables In a pan, sauté the vegetables in 1 tablespoon of olive oil for about 10 minutes, until golden brown. Combine the vegetables with the barley. Season with salt and pepper.