Warm Barley-Vegetable Salad Recipe

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Warm Barley-Vegetable Salad Recipe from the Recipes 4U Cookbook


Warm Barley-Vegetable Salad Recipe

Recipe Ingredients

1/2 cup Chopped onion
1/4 cup Vegetable broth or water
3/4 teaspoon Dried thyme, crumbled
1/4 teaspoon Crushed red pepper flakes,
-or to taste
4 cup Coarsely chopped courgette or
-summer squash (~1 1/4 lbs)
3 cup Cooked barley
1 Half a cup Chopped tomatoes
1/4 cup Chopped fresh cilantro
2 tablespoon Fresh lime juice
1/4 teaspoon Salt

Recipe Preparation

In a big 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.



Servings: 6




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Warm Barley-Vegetable Salad Recipe from the Recipes 4U Collection

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This Warm Barley-Vegetable Salad Recipe is one of our Grain Recipes, which are collected from submissions from site visitors and public domain sources. It goes without saying that, as we have over 50,000 recipes in the collection it would be a seriously difficult task to prepare and test every recipe on our website, so please take care, and double check everything before cooking that special meal and plan carefully. If you spot any thing that looks wrong, let us know.


Warm Barley-Vegetable Salad Recipe

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