- 3/4 tsp table salt, divided
- 1/2 cup(s) uncooked pearl barley
- 1 Tbsp olive oil
- 2 cup(s) uncooked butternut squash, diced
- 1 cup(s) uncooked onion(s), chopped
- 1/2 cup(s) sweet red pepper(s), diced
- 1 medium fresh 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
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.
- Butternut squash doesn't have to be a labor-intensive ingredient. Save time by buying it peeled, seeded and cubed at your grocery store.