Food recipes
Warm Barley-Vegetable Salad
Warm Barley-Vegetable Salad Ingredients: onions, raw shortening, vegetable, household, composite spices, thyme, dried spices, pepper, red or cayenne squash, summer, zucchini, includes skin, raw barley, hulled tomatoes...
Warm Barley-Vegetable Salad
Ingredients:
onions, raw
shortening, vegetable, household, composite
spices, thyme, dried
spices, pepper, red or cayenne
squash, summer, zucchini, includes skin, raw
barley, hulled
tomatoes, red, ripe, raw, year round average
spices, coriander seed
lime juice, raw
salt, table
Directions:
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.
Ingredients:
onions, raw
shortening, vegetable, household, composite
spices, thyme, dried
spices, pepper, red or cayenne
squash, summer, zucchini, includes skin, raw
barley, hulled
tomatoes, red, ripe, raw, year round average
spices, coriander seed
lime juice, raw
salt, table
Directions:
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.