Warm Barley-Vegetable Salad Recipe

Step 1

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.

Things You'll Need

  • 1/2c Chopped onion
  • 1/4c Vegetable broth or water
  • 3/4t Dried thyme, crumbled
  • 1/4t Crushed red pepper flakes,
  • -or to taste
  • 4c Coarsely chopped zucchini or
  • -summer squash (1 1/4 lbs)
  • 3c Cooked barley
  • 1 1/2c Chopped tomatoes
  • 1/4c Chopped fresh cilantro
  • 2tb Fresh lime juice
  • 1/4t Salt

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