Title: Warm Barley-Vegetable Salad
Categories: Salads
Yield: 6 Servings

1/2 c Chopped onion
1/4 c Vegetable broth or water
3/4 ts Dried thyme, crumbled
1/4 ts 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 ts 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip