4 cp Low-sodium Vegetable Broth
2 tbsp Canola Oil
3/4 cp Pearl Barley
1 med Onion
1 Red Pepper
1 pkg Mushrooms
1 lg Garlic Clove
3 tbsp Balsamic Vinegar
1 tbsp Brown Sugar
1/4 tsp Salt
1/4 tsp Pepper
1. In saucepan, heat 1 Tbsp canola oil over medium-high heat. Add barley and toast 3-4 minutes.
2. Add broth to barley. Bring to boil, then reduce heat and simmer, uncovered, until barley is tender, about 40-45 minutes. Drain off excess broth. Cover to keep barley warm.
3. Meanwhile, in large frying pan, heat remaining 1 Tbsp canola oil. Add onion and sauté about
5 minutes, stirring frequently. Add red pepper, mushrooms and garlic and sauté 3-4 minutes.
4. Add zucchini, balsamic vinegar and brown sugar and continue to cook about 4-5 minutes longer. Season with salt and pepper. Serve over barley.