Warm Barley-Vegetable Salad
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
vegetable stock
or water |
|
| ¾ | teaspoon |
thyme
crumbled |
*
|
| ¼ | teaspoon |
red pepper flakes
flakes, or to taste |
|
| 4 | cups |
zucchini
chopped |
*
|
| 3 | cups |
pearl barley
cooked |
|
| 1 ½ | cups |
tomatoes
chopped |
|
| ¼ | cup |
cilantro
fresh |
|
| 2 | tablespoons |
lime juice
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
vegetable stock
or water |
|
| 3.8 | ml |
thyme
crumbled |
*
|
| 1.3 | ml |
red pepper flakes
flakes, or to taste |
|
| 946 | ml |
zucchini
chopped |
*
|
| 7.1E+2 | ml |
pearl barley
cooked |
|
| 355 | ml |
tomatoes
chopped |
|
| 59 | ml |
cilantro
fresh |
|
| 3E+1 | ml |
lime juice
|
|
| 1.3 | ml |
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.
