Toasted Barley Pilaf With Squash, Salsa And Feta Cheese

Instructions

1. Toast barley in a dry medium saucepan over medium heat 3 minutes or until fragrant, stirring occasionally.
2. Add oil and onion; saute 3 minutes or until barley is golden brown.
3. Add brewed tea and tea leaves; bring to a boil over high heat.
4. Stir in squash. Reduce heat; simmer uncovered 10 minutes or until liquid is absorbed (barely will be al dente or firm). Stir in salt, then salsa.
5. Let stand 5 minutes for flavors to blend.
6. Top with cheese and flax or sesame seeds.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 4

Ingredients

1 cup quick cooking barley
2 teaspoons extra virgin olive oil
1 cup coarsely chopped sweet or yellow onion
2 cups brewed black tea such as lapsang or oolong
1-1/2 teaspoons black tea leaves (from a bag or crushed loose tea)
2 medium zucchini squash (green or yellow or 1 of each), halved lengthwise, cut into 1/4 inch slices
1/2 teaspoon kosher or sea salt
1/2 cup jalapeno or guajillo salsa, such as Frontera brand
1/2 cup crumbled feta cheese
2 tablespoons flax seeds or sesame seeds

Health info:
Calories: 258 Using black tea instead of water adds theaflavins which may just have activity against ovarian, liver and stomach cancer and leukemia cells!

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