Warm barley-vegetable salad
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Warm barley-vegetable salad
Last updated 6/12/2012 12:51:44 AM. Recipe ID 13359. Report a problem with this recipe.
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      Title: Warm barley-vegetable salad
 Categories: Salads
      Yield: 6 Servings
    1/2 c  Chopped onion
    1/4 c  Vegetable broth or water
    3/4 t  Dried thyme, crumbled
    1/4 t  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 t  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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Recipe ID 13359 (Apr 03, 2005)

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