Roasted Barley Salad with Bacon and Vegetables

Ingredients

• 4 tablespoon apple cider vinegar 
• 6 slices bacon cut into 1/2-inch pieces
• 8 servings l bay leaf 
• 1  carrots cut into 1/2-inch rounds
• 2 cloves garlic sliced thin
• 5 cups low-salt chicken broth canned
• 0.5 pound button mushroom sliced
• 0.3 cup olive oil 
• 0.8 cup parsley italian minced
• 0.8 pound pearl barley 
• 8 servings salt 
• 1 tablespoon thyme leaves minced
• 5 cups water 
• 1  zucchini 

Equipment

• frying pan
• baking sheet
• pot

Directions

1. Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt.
2. Add toasted barley and cook until tender about20 minutes.
3. Drain and spread out on cookie sheet to cool.
4. Cook bacon in nonstick skillet until crisp.
5. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme.
6. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool.
7. Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.