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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large skillet, and add the onion, zucchini, and garlic. Cook over medium heat, stirring frequently, until the zucchini is just tender and the onions are wilted, 8 minutes. | 2. Add the broth and cook 2 minutes more. Next, add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently. | 3. Add the barley, pinenuts, basil, and parsley to the skillet. Stir well, and cook about 2 minutes, until just heated through. Adjust the seasonings if necessary, and serve immedieately. Enjoy! | 4. Note: | 5. To toast the pine nuts, spread the nuts iin a single layer on a baking sheet and toast in a 350*F. oven until fragrant and golden brown, 3 to 5 minutes. Shake the pan once or twice so thata they brown evenly. Check the nuts after 3 minutes. As soon as they begin to color they will toast very quickly. Be sure not to let them burn. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
zucchini	2	pound	cut	190.50900000000001	28.2135	24.5847	3.6287
garlic clove	4		chopped	-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
plum tomato	6		seeded cut	-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
pearl barley	1	cup	cooked	-	-	-	-
pine nut	1	cup	toasted	908.55	17.658	18.4815	92.2995
basil	1	cup	slivered	5.52	0.636	0.7559999999999999	0.1536
italian parsley	1/4	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.