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
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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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