Barley & Vegetable "Risotto"

1. 1

   Heat oil in large saucepan on medium-high heat.

2. 2

   Add onions; cook 5 min.

3. 3

   or until crisp-tender, stirring occasionally.

4. 4

   Stir in broth and barley; bring to boil.

5. 5

   Cover; simmer on low heat 20 to 25 min.

6. 6

   or until barley is tender.

7. 7

   Stir in zucchini, tomatoes and dressing; cook, covered, 10 min.

8. 8

   or until zucchini is tender, stirring occasionally.

9. 9

   Remove from heat.

10. 10

    Add basil and cheese; mix lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.