Butternut Squash & Barley Mix
1/2 tsp. Sea Salt
1/2 Cup Barley, uncooked
1 TBSP Olive Oil
2 1/2 Cups Butternut Squash {or similar squash. I have also used Della Cotta}
1 Cup Onion, diced
1 Red Pepper, diced
1 Granny Smith Apple, peeled, cored, and diced
1 1/2 tsp Minced Garlic
3/4 tsp Dried Thyme
1/2 tsp. Black Pepper
1/3 Cup Chicken Broth
Bring 3 cups water and salt to a boil in a small saucepan. Add Barley and cover. Reduce heat to medium-low and simmer barley until tender, about 30 minutes.
Meanwhile, in a skillet over medium-high heat, heat olive oil. Add squash, onion, and red pepper. Cook, stirring often, until vegetables are browned and start to get tender... about 7-9 minutes.
Stir in apples, garlic, thyme, & pepper. Cook, stirring, until apple is almost tender, about 3 minutes. Stir in broth, scraping pan to get up any of the brown bits that have formed in the pan. Drain excess liquid from barley & discard. Add barley to the veggie mixture, toss over low heat to mix and coat & serve warm!
This looks and sounds delicious! I love the plate, is that your china?
ReplyDeleteI've never cooked with barley before, in fact I haven't really eaten it much, but last night we had bell peppers with a barley filling (just went the easy route and bought them pre-made).
looks delicious!
ReplyDeleteI remembered this from when I stayed at your house several years ago. We are having it tonight!
ReplyDelete