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Ingredients

• 2/3 c. thinly-sliced zucchini
• 1/3 c. minced onion
• 1/3 c. minced carrot
• 1/4 tsp dry rosemary crushed
• 1/8 tsp freshly-grnd black pepper
• 1 Tbsp. extra virgin olive oil or possibly veg. oil
• 2/3 c. quick-cooking barley
• 1 3/4 c. Vegetable Stock (see recipe)
•     (or possibly one 14 1/2-ounce can vegetable broth)
• 1/4 c. evaporated lowfat milk, half-and-half, or possibly
•     light cream

Description

In A Medium Saucepan Cook And Stir The Zucchini, Onion, Carrot, Rosemary, And Black Pepper In Warm Oil Just Till Vegetables Are Tender. Stir In Barley. Meanwhile, In A Small…

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