Warm Barley-Vegetable Salad

• 1/2 cup onions chopped
• 1/4 cup vegetable stock or water
• 3/4 teaspoon thyme crumbled
• 1/4 teaspoon red pepper flakes flakes, or to taste
• 4 cups zucchini chopped
• 3 cups pearl barley cooked
• 1 1/2 cups tomatoes chopped
• 1/4 cup cilantro fresh
• 2 tablespoons lime juice
• 1/4 teaspoon salt

1. 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.
2. Add the remaining broth or water, the squash and barley; cover and cook for about 5 minutes, or until squash is tender-crisp.
3. Add remaining ingredients, and stir thoroughly to combine.
4. Serve, or re-cover and refrigerate.
5. Bring almost to room temperature before serving.
6. NOTE: Patty pan, also known as white bush or scallop squash, also can be used.

onions, vegetable stock, thyme, red pepper, zucchini, pearl barley, tomatoes, cilantro fresh, lime juice, salt

Taken from recipeland.com/recipe/v/warm-barley-vegetable-salad-32788 (may not work)