Warm Barley-Vegetable Salad

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30 minutes Prep: 10 minutes Cook: 20 minutes
370 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

1/2cup onion chopped
1/4cup vegetable stock or water
3/4teaspoon thyme crumbled
1/4teaspoon red pepper flakes flakes, or to taste
4cups green zucchini chopped
3cups pearl barley cooked
1 1/2cups tomatoes chopped
1/4cup cilantro fresh
2tablespoons lime juice
1/4teaspoon 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.

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