Barley with Butternut Squash, Apples and Onions
- Total Time
Add sweetness to your Rosh Hashanah meal with these wonderful fall flavors. Double or triple the recipe for larger gatherings.
table salt¾ tsp, divided
uncooked pearl barley½ cup(s)
olive oil1 Tbsp
uncooked butternut squash2 cup(s), diced
uncooked onion(s)1 cup(s), chopped
sweet red pepper(s)½ cup(s), diced
fresh apple(s)1 medium, peeled, cored, diced
minced garlic1 ½ tsp
dried thyme¾ tsp
black pepper¼ tsp
fat-free reduced sodium chicken broth⅓ cup(s)
- 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.