Warm barley-vegetable salad

Yield: 6 servings

Measure Ingredient
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
¼ teaspoon Salt

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.

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