Risotto Style Barley And Vegetables
|Olive oil/Cooking oil||1 Tablespoon|
|Thinly sliced zucchini||2⁄3 Cup (10.67 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped carrot||1⁄3 Cup (5.33 tbs)|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Quick cooking barley||2⁄3 Cup (10.67 tbs)|
|Canned reduced sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Evaporated milk/Half and half/light cream||1⁄4 Cup (4 tbs)|
1. Heat oil in a medium saucepan; add zucchini, onion, carrot, rosemary, and pepper. Cook and stir till vegetables are just tender; stir in barley.
2. Meanwhile, in a small pan heat broth till simmering. Carefully stir 1 cup hot broth into the barley mixture. Cook and stir over medium heat till liquid is absorbed. Add remaining broth, about 1/2 cup at a time, cooking and stirring till broth is absorbed. (This will take 15 to 20 minutes.) Stir in evaporated milk or cream; cook and stir 2 minutes more. Season to taste with salt and pepper.