Basil Barley Provencal - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1 large onion, cut into 1-inch pieces
2 zucchini, cut in 1-inch pieces (about 1 pound)
4 garlic cloves, chopped
1/2 cup chicken broth
6 plum tomatoes, seeded (cut in 1-inch pieces)
salt, to taste
black pepper, to taste
1 cup cooked pearl barley (use quick barley-cooks in 10 minutes)
1 cup pine nuts, toasted
1 cup fresh basil, slivered (loosely packed)
1/4 cup fresh Italian parsley, chopped (loosely packed)

Preparation

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.
Add the broth and cook 2 minutes more. Next, add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently.
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!
Note:
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.