Warm barley-vegetable salad
6 servings
Ingredients
| Quantity | 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 |
Directions
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.