side dishes

Ingredients

	3/4 tsp table salt, divided
	1/2 cup(s) uncooked barley
	1 Tbsp olive oil
	2 cup(s) butternut squash, diced
	1 cup(s) onion(s), chopped
	1/2 cup(s) 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(s) fat-free, reduced-sodium chicken broth

Instructions

• 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.
  
  
• 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.
  
  
• 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.

Notes

• Butternut squash doesn't need to be a labor-intensive ingredient. Save time by buying it peeled, seeded and cubed at your grocery store.