Chef Nancy Beveridge
serves 6
1 T olive oil
1 T butter
1 T fresh chopped garlic
1/2 t salt and pepper
1/2 t red pepper flakes
1/2 t garlic salt
5 green onions, including greens, sliced 1/4 inch
3/4 cup chopped red pepper
1 1/4 cup pearl barley
3/4 cup basmati rice
4 cups low sodium chicken broth
14-16 oz. squash – fresh or frozen, if fresh peeled and seeded, cut into 1/2 inch cubes
1/4 cup chopped fresh basil
1/4 cup grated parmesan cheese
2 T chopped fresh parsley
1 cup chopped tomatoes
1 cup shredded zucchini
In a 12” skillet heat oil and butter on medium-high heat. Add green onions, red pepper, and garlic. Sauté until golden. Add barley and rice and cook until golden. Transfer to a 6 quart slow cooker and add broth, squash, salt, pepper, red pepper flakes, and garlic salt.
Cover and cook on high for 2-3 hours or until liquid is absorbed and squash (if fresh) is tender. Uncover and add parmesan, fresh parsley, basil, and zucchini, season with salt and pepper as needed. Stir gently and serve with a touch of chopped tomato.

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