MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Warm Barley-Vegetable Salad
  Categories: Salads
       Yield: 6 servings
     1/2 c  Chopped onion
     1/4 c  Vegetable broth or water
     3/4 t  Dried thyme, crumbled
     1/4 t  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 t  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.