Warm Barley-Vegetable Salad Recipe
 |
|
Ingredients : Warm Barley-Vegetable Salad Recipe
1/2 cup Chopped onion
1/4 cup Vegetable broth or water
3/4 tsp Dried thyme, crumbled
1/4 tsp Crushed red pepper flakes,
-or to taste
4 cup Coarsely chopped zucchini or
-summer squash (~1 1/4 lbs)
3 cup Cooked barley
1 1/2 cup Chopped tomatoes
1/4 cup Chopped fresh cilantro
2 tbsp Fresh lime juice
1/4 tsp 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.
If you liked this Warm Barley-Vegetable Salad Recipe, you may be interested the following related recipes:
Grain Recipes
Related Sites:
No results found.