Mixed Grains Provencale

By chbounds

Ingredients

• 5 c. water
• 3/4 c. long-grain brown rice
• 3/4 c. pearl barley
• 1 T. vegetable oil
• 2 medium zucchini, trimmed and diced
• 1 T. minced garlic
• 6 large plum tomatoes, cored, seeded, and diced
• 1 c. fresh corn kernels or frozen, thawed
• 1/2 c. canned low-salt chicken broth (use vegetable broth to keep it vegan)
• 1/3 c. chopped fresh basil
• 1/4 c. chopped fresh Italian parsley
• 2 T. pine nuts, toasted

Preparation

Step 1

Combine 5 cups water and brown rice in heavy medium saucepan. Bring to a boil. Reduce heat to medium-low, cover and simmer 10 minutes. Add barley. Cover and simmer until rice and barley are tender, about 25 minutes. Drain and cool. (Can be made 1 day ahead; cover and chill).

Heat oil in large nonstick skillet over medium-high heat. Add zucchini and garlic. Saute until beginning to brown, about 3 minutes. Mix in tomatoes and corn. Mix in cooked grains, broth, basil, and parsley. Simmer until liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl and sprinkle with pine nuts.