Zucchini Parmesan Barley

• 1 cup barley
• 2 1/2 cups water
• 3 tablespoons olive oil
• 2 zucchinis, grated to yield 3 heaping cups
• 1 small onion
• 1 clove garlic
• 1 tablespoon oregano leaves, chopped
• 2 teaspoons thyme leaves, chopped
• 1 cup Parmesan cheese, freshly grated
• Kosher salt and freshly ground black pepper

1. Combine barley and water with a pinch of salt in a heavy-bottom sauce pan with a tight fitting lid.
2. Place over medium-high heat, bring to a boil, reduce heat and simmer for 30-40 minutes, or until tender, but still chewy.
3. Meanwhile, heat olive oil in a large skillet over medium heat.
4. Toss in shredded zucchini and onion, season with salt and pepper and cook, stirring occasionally, for 5 minutes.
5. Add garlic and herbs, stir and continue to cook until slightly golden brown.
6. Toss cooked barley and Parmesan cheese into skillet, season with additional salt and pepper, and stir to combine. Serve hot or room temperature. Disappears fast.
7. Recipe adapted from Animal, Vegetable, Miracle by Barbara Kingsolver

barley, water, olive oil, cups, onion, clove garlic, oregano, thyme, parmesan cheese, kosher salt

Taken from food52.com/recipes/37272-zucchini-parmesan-barley (may not work)