Warm Barley-Vegetable Salad
1/2 c Chopped onion 1/4 c Vegetable broth or water 3/4 t Dried thyme, crumbled 1/4 t Crushed red pepper flakes, -or to taste 4 c Coarsely chopped zucchini or -summer squash (~1 1/4...
Ingredients
- 1/2cup chopped onion
- 1/4cup vegetable broth or water
- 3/4tsp dried thyme, crumbled
- 1/4tsp crushed red pepper flakes,
- 11/2 c chopped tomatoes
- 1/4cup chopped fresh cilantro
- 2tbsp fresh lime juice
- 1/4tsp salt
Directions
- 1
1/2 c Chopped onion 1/4 c Vegetable broth or water 3/4 t Dried thyme, crumbled 1/4 t Crushed red pepper flakes, -or to taste 4 c Coarsely ch
- 2
Add the remaining broth or water, the squash and barley
- 3
cover and cook for about 5 minutes, or until squash is tender-crisp
- 4
Add remaining ingredients, and stir thoroughly to combine
- 5
Serve, or re-cover and refrigerate
- 6
Bring almost to room temperature before serving
- 7
NOTE: Patty pan, also known as white bush or scallop squash, also can be used
- 8
Nutritional information per serving: 128 calories, 0 grams fat, 100 milligrams sodium, 0 milligrams cholesterol