 | How To Make It |
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.
