Barley with butternut squash, apples and onions
¾ tsp, divided
Uncooked pearl barley
Uncooked butternut squash
2 cup(s), diced
1 cup(s), chopped
Sweet red pepper(s)
½ cup(s), diced
1 medium, peeled, cored, diced
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.