Warm Barley-Vegetable Salad

Name: Warm Barley-Vegetable Salad
Yield: 6
Cuisine: Fusion
Ingredients: onions; vegetable stock; thyme; red pepper flakes; zucchini; pearl barley; tomatoes; cilantro; lime juice; salt

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min

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

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

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.