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| Home -> [Salads] -> [Warm barley-vegetable salad Recipe] |
Warm barley-vegetable salad
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Salads |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Chopped onion | | 1/4
| cup | Vegetable broth or water | | 3/4
| tbsp | Dried thyme, crumbled | | 1/4
| tbsp | Crushed red pepper flakes | | | -or to taste | | 4
| cup | Coarsely chopped zucchini or | | | -summer squash (~1 ?lbs) | | 3
| cup | Cooked barley | | 1 1/2
| cup | Chopped tomatoes | | 1/4
| cup | Chopped fresh cilantro | | 2
| tbsp | Fresh lime juice | | 1/4
| tbsp | Salt |
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Procedures:
| 1 | 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. | | 2 | Add the remaining broth or water, the squash and barley; cover and cook for about 5 minutes, or until squash is tender-crisp. | | 3 | Add remaining ingredients, and stir thoroughly to combine. | | 4 | Serve, or re-cover and refrigerate. | | 5 | Bring almost to room temperature before serving. | | 6 | Note: patty pan, also known as white bush or scallop squash, also can be used. | | 7 | 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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