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.