Barley with Butternut Squash, Apples and Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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, 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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTHECOOK.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTHECOOK.
Nutritional Info Amount Per Serving
- Calories: 140.1
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 244.2 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 3.3 g
- Protein: 2.4 g
Member Reviews
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NOT-LEASE-LISE
Finally, a main vegetarian warm dish. I served it with plain brown rice to cut the sweetness of apples & onions since I'm a diabetic, omitted the salt & pepper and added more thyme.
I also baked it in the oven with breadcrumbs on top, just to blend the flavours a bit...Will definitely make more.... - 10/13/09
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CRW747
We loved this one. It tastes super healthy. It isn't one I could do frequently as it is a huge change from our normal, but this is now my go to when butternut squash is on a good sale! We also loved the barley. I'd never eaten it is anything but chicken soup. Cooked it in my rice cooker - was great! - 11/4/15
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SJEROSLOW
Didn't have plain garlic, just garlic w/ginger. Used twice the amount & a lots of black pepper. Was spicy-sweet and uber-yummy! The squash I peeled made about 4 cups, so I doubled the recipe. Had to use 2+ cups of cooked barley. Also, I added 1/4 c white wine! Definitely deserves an encore! - 1/25/11