Barley And Vegetable Pilaf - cooking recipe

Ingredients

7 oz pearl barley
4 cups chicken or vegetable stock
2 tsp oil
2 None onions, peeled and finely chopped
2 None carrots, peeled and diced
2 None zucchini, diced
1 None red pepper, deseeded and finely diced
2 cloves garlic, peeled and crushed
2 tbsp parsley, chopped
1.5 oz Parmesan, shaved, to serve

Preparation

Place the barley in a large saucepan and cover with stock and 3 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 30 mins, until tender. Drain and set aside.
Meanwhile, heat the oil in large frying pan over a medium heat. Cook the onion and carrot for 5 mins, until tender. Add the zucchini, pepper and garlic, then stir in the barley. Season to taste and heat for 2 mins.
Stir in the parsley, then serve topped with shaved Parmesan.