Yield: 6 servings
|½ cup||Chopped onion|
|¼ cup||Vegetable broth or water|
|¾ teaspoon||Dried thyme, crumbled|
|¼ teaspoon||Crushed red pepper flakes, or to taste|
|4 cups||Coarsely chopped zucchini or summer squash (~1 1/4 lbs)|
|3 cups||Cooked barley|
|1½ cup||Chopped tomatoes|
|¼ cup||Chopped fresh cilantro|
|2 tablespoons||Fresh lime juice|
In a large skillet or wok, combine the onion, 2 tablespoons of the broth or water, thyme and pepper flakes, and cook over medium-high heat for 10 minutes, or until onion is tender and just begins to brown, stirring occasionally. Add the remaining broth or water, the squash and barley; cover and cook for about 5 minutes, or until squash is tender-crisp. Add remaining ingredients, and stir thoroughly to combine. Serve, or re-cover and refrigerate. Bring almost to room temperature before serving.
NOTE: Patty pan, also known as white bush or scallop squash, also can be used.
Nutritional information per serving: 128 calories, 0 grams fat, 100 milligrams sodium, 0 milligrams cholesterol; Pyramid equivalent: 1 gread, 2 vegetables.