Barley-Zucchini Sauté
You can add a splash of color by garnishing the dish with minced parsley, if desired. Finish the meal with a fruit yogurt.
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You can add a splash of color by garnishing the dish with minced parsley, if desired. Finish the meal with a fruit yogurt.
Ingredients
- 1 cup raw quick-cooking barley
- 2 Tbs. vegetable oil
- 1 Tbs. minced garlic
- 3 medium-sized leeks (3/4 lb.), rinsed and trimmed, white parts only
- 2 zucchini, rinsed, quartered and thinly sliced
- 4 oz. crumbled feta
Preparation
Cook barley according to package directions.
Meanwhile, heat oil in large skillet over medium heat, and sauté garlic, leeks and zucchini about 8 minutes, or until leeks wilt and zucchini softens and turns golden.
When barley is cooked, spoon into skillet, and sauté with leeks and zucchini, about 5 minutes.
Remove from heat, spoon onto individual plates and garnish with crumbled feta. Serve while hot. Alternatively, set this aside, and serve at room temperature.
Nutrition Information
- Calories 200
- Carbohydrate Content 25 g
- Cholesterol Content 15 mg
- Fat Content 9 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 3 g
- Sodium Content 220 mg
- Sugar Content 3 g