Side Pannel
Warm Barley-Vegetable Salad
Warm Barley-Vegetable Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- 1/2 c Chopped onion
- 1/4 c Vegetable broth or water
- 3/4 ts Dried thyme, crumbled
- 1/4 ts Crushed red pepper flakes,
- -or to taste
- 4 c Coarsely chopped zucchini or
- -summer squash (~1 1/4 lbs)
- 3 c Cooked barley
- 1 1/2 c Chopped tomatoes
- 1/4 c Chopped fresh cilantro
- 2 tb Fresh lime juice
- 1/4 ts 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.
Nutritional information per serving: 128 calories, 0 grams fat, 100
milligrams sodium, 0 milligrams cholesterol; Pyramid equivalent: 1
gread, 2 vegetables.
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.
Nutritional information per serving: 128 calories, 0 grams fat, 100
milligrams sodium, 0 milligrams cholesterol; Pyramid equivalent: 1
gread, 2 vegetables.
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