| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 6 | Servings | |
INGREDIENTS
| 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 | T | Fresh lime juice |
| 1/4 | t | Salt |
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. Nutritional information per serving: 128 calories, 0 grams fat, 100 milligrams sodium, 0 milligrams cholesterol; Pyramid equivalent: 1 gread, 2 vegetables. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: <1mg
Sodium: 225.5mg
Potassium: 653.2mg
Carbohydrates: 85.1g
Fiber: 17.5g
Sugar: 5g
Protein: 11.7g