Warm Barley-Vegetable Salad

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onion - chopped
1/4 cup	59ml	Vegetable broth or water
3/4 teaspoon	3.8ml	Dried thyme - crumbled
1/4 teaspoon	1.3ml	Crushed red pepper flakes or to taste
4 cups	584g / 20oz	Zucchini or summer squash - coarsely chopped
3 cups	711ml	Cooked barley
1 1/2 cups	93g / 3.3oz	Tomato - chopped
1/4 cup	4g / 0.1oz	Cilantro fresh - chopped
2 tablespoons	30ml	Fresh lime juice
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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.

Source:
Cooking Light, June 1994, page 118

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