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| 1/2 Tasse | onion chopped |
| 1/4 Tasse | Vegetable broth or water |
| 3/4 Teelöffel | Dried thyme, crumbled |
| 1/4 Teelöffel | Crushed red pepper flakes, or to taste |
| 4 Tasse | Coarsely chopped zucchini or summer squash (~1 1/4 lbs) |
| 3 Tasse | barley cooked |
| 1 1/2 Tasse | tomatoes chopped |
| 1/4 Tasse | cilantro chopped, fresh |
| 2 Esslöffel | lime juice fresh |
| 1/4 Teelöffel | 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.
be used.
milligrams sodium, 0 milligrams cholesterol; Pyramid equivalent: 1 gread, 2 vegetables.
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