Warm Barley-Vegetable Salad

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Warm Barley-Vegetable Salad Ingredients

1/2 c Chopped onion	3 c Cooked barley
1/4 c Vegetable broth or water	1 1/2 c Chopped tomatoes
3/4 ts Dried thyme, crumbled	1/4 c Chopped fresh cilantro
1/4 ts Crushed red pepper flakes,	2 tb Fresh lime juice
4 c Coarsely chopped zucchini or	1/4 ts Salt

Instructions for Warm Barley-Vegetable Salad

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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: SaladCuisine: Uncategorized

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