Barley with Butternut Squash, Apples and Onions


Core Recipe
Servings | 4
Preparation Time | 25 min
Cooking Time | 35 min
Level of Difficulty | Easy

side dishes | Butternut squash used to be a labor-intensive ingredient. Not anymore! Save time by buying it peeled, seeded and cubed from your grocery store. The squash and apples will add just the right sweet touch to your Thanksgiving meal.


3/4 tsp table salt, divided
1/2 cup uncooked barley
1 Tbsp olive oil
2 cup butternut squash, diced
1 cup onion(s), chopped
1/2 cup sweet red pepper(s), diced
1 medium apple(s), peeled, cored, diced
1 1/2 tsp minced garlic
3/4 tsp dried thyme
1/4 tsp black pepper
1/3 cup fat-free chicken broth, reduced-sodium

Instructions


1. Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.
3. Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3/4 cup per serving.








-- Edited by Colette at 16:49, 2006-09-05