Warm Barley-Vegetable Salad

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30 minutes Prep: 10 minutes Cook: 20 minutes

370 calories per serving view nutrition facts

Ingredients

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