Free Recipe Warm Barley-Vegetable Salad
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Warm Barley-Vegetable Salad Recipe
1/2 c Chopped onion
1/4 c Vegetable broth or water
3/4 ts Dried thyme, crumbled
1/4 ts Crushed red pepper flakes,
-or to taste
4 c Coarsely chopped zucchini or
-summer squash (~1 1/4 lbs)
3 c Cooked barley
1-1/2 c Chopped tomatoes
1/4 c Chopped fresh cilantro
2 tb Fresh lime juice
1/4 ts Salt
Warm Barley-Vegetable Salad Preparation
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.
Cooking Temperature:
Recipe Serves: 6
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