This recipe comes from the Weight Watchers website but I had to share it here because it's absolutely fabulous. The combination might seem a little strange but it was an instant hit with my family and is one of my favorite dishes. The garlic and thyme blend with the sweet and savory flavors to perfection--you will not believe your mouth! You can serve this with salmon or chicken or do like I do and make it your main course!
45 min | 45 min prep
Aug 11, 2007
SERVES 4 , 4 cups
3/4 teaspoon salt, divided
1/2 cup uncooked barley
1 Tablespoon olive oil
2 cups butternut squash, peeled & diced
1 cup onion, chopped
1/2 cup sweet red pepper, diced
1 medium apple, peeled, cored, diced
1 1/2 teaspoons garlic, minced
3/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/3 cup fat-free chicken broth
Bring 3 cups of water and 1/2 teaspoon of the 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 and cook, stirring often, until it's starting to soften--about five minutes.
Add the onion and red pepper and cook for an additional 3 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 1 cup per serving.
*To make this vegetarian, use vegetable broth in place of the chicken broth.