• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Warm Barley-Vegetable Salad

  • Recipe Submitted by on

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


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.

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