Warm Barley-vegetable Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Salads