Prep. Time 10′ Cooking Time 15′ Serves 4
Ingredients
300 grams coarse barley
3 tablespoons olive oil
2 tender zucchini (sliced)
250 grams mushrooms (sliced)
2 cloves of garlic
1 tablespoon finely chopped parsley
6 cherry tomatoes, chopped
2 spring onions, finely chopped
1/2 cup light cream, or coconut cream for a vegan option
Instructions
- Cut all vegetables.
- In salted boiling water, add the barley and boil it and drain it. Keep some of the boiled water from the barley to thin out the vegetable sauce if so desired.
- Drizzle the barley with 2 tablespoons of olive oil. Stir and set aside.
- Heat the olive oil in a saucepan and sauté the crushed garlic for 1 min.
- Add the mushrooms and sauté for 2-3 minutes to reduce their volume.
- Add the zucchini and sauté for 3-4 minutes.
- Add the tomatoes and sauté for 2 minutes over high heat. Season with salt and pepper.
- Add the spring onions and stir for 1-2 minutes, just until they are covered in oil.
- Sprinkle the casserole with the parsley and add the cream. Boil for 1 minute.
- Remove from the heat. Add the boiled barley to the pot and, if you want the vegetable sauce thinner, add some of the water that you retained from step 2.
- Stir very well and serve. Sprinkle with grated cheese (even vegan cheese) if desired.
Enjoy!
Source: Argiro Barbarigou
