Quick Barley Pilaf

By Bonnie T

Ingredients

• 1/4 cup pine nuts
• 1 teaspoon olive oil
• 4 scallions thinly sliced
• 1 clove garlic minced
• 2 cups lowfat chicken broth
• 1 cup quick-cooking barley
• 1 zucchini diced
• 1 yellow squash diced
• 1 tablespoon parsley minced

Preparation

Step 1

Cook the pine nuts in olive oil over low heat until golden, 5 to 6 minutes, stirring occasionally. Watch the nuts, as they burn easily. Remove from the pan and set aside. Add the scallion and garlic, and cook, stirring, 1 minute. Add the chicken broth and bring to a boil. Stir in the barley. Return to a boil, reduce heat, cover and simer 5 minutes. Stir in the zucchini and yellow squash. Cover and simmer 7 minutes more. Stir in the parsley and pine nuts. Cover and remove from heat. Allow to se for at least 5 minutes. Serve.