Toasted Barley Pilaf with Squash, Salsa and Feta Cheese

By pattie_d

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

Preparation

Step 1

Toast barley in a dry medium saucepan over medium heat 3 minutes or until fragrant, stirring occasionally. Add oil and onion; saute 3 minutes or until barley is golden brown. Add brewed tea and tea leaves; bring to a boil over high heat. 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. Let stand 5 minutes for flavors to blend. Top with cheese and flax or sesame seeds.