Ingredients

• 3 cups Vegetable Broth
• 2 Tbsp Olive Oil
• 1/2 cup Chopped Onion
• 2 Garlic Cloves minced
• 1 cup Whole Hull-less Barley
• 1/3 cup Sherry Cooking Wine
• 1 cup Zucchini halved and sliced
• 2 Tbsp Parmesan Cheese *

Instructions

1. Begin to heat the broth to almost a boil, keeping hot until ready to use.
2. In a large pan, briefly saute onion and garlic in olive oil, about 2 minutes. Add the barley and cook, stirring often, until the barley begins to brown, about 5 minutes.
3. Add hot broth, sherry, and zucchini to the barley and bring to a boil. Reduce heat to a simmer, cover and cook for about 1 hour, stirring occasionally.
4. Remove the lid and stir in the Parmesan. Cook an additional 10 minutes without the lid.