Barley-Zucchini Saute

• 1 cup raw quick-cooking barley
• 2 Tbs. vegetable oil
• 1 Tbs. minced garlic
• 3 medium-sized leeks ( 3/4 lb.), rinsed and trimmed, white parts only
• 2 zucchini, rinsed, quartered and thinly sliced
• 4 oz. crumbled feta

1. Cook barley according to package directions.
2. Meanwhile, heat oil in large skillet over medium heat, and saute garlic, leeks and zucchini about 8 minutes, or until leeks wilt and zucchini softens and turns golden.
3. When barley is cooked, spoon into skillet, and saute with leeks and zucchini, about 5 minutes.
4. Remove from heat, spoon onto individual plates and garnish with crumbled feta.
5. Serve while hot.
6. Alternatively, set this aside, and serve at room temperature.

barley, vegetable oil, garlic, leeks, zucchini, feta

Taken from www.vegetariantimes.com/recipe/barley-zucchini-saut/ (may not work)