Barley with Butternut Squash, Apples and Onions

With all of the hoo-haw about quinoa and lentils, it's easy to forget a real go-to grain - barley!  I love the chewy texture and its symbiotic relationship to savory flavors.  This time, I made a "Bowl" out of it by adding leftover chicken and a hard-boiled egg. Very filling and very tasty!

3-4 servings

8 calculated points

Ingredients

• ¾ tsp table salt, divided
• ½ cup(s) uncooked barley
• 1 Tbsp olive oil
• 2 cup(s) uncooked butternut squash, diced
• 1 cup(s) uncooked onion(s), chopped
• 1 medium fresh apple(s), peeled, cored, diced
• 1½ tsp minced garlic
• ¾ tsp dried thyme
• ¼ tsp black pepper
• ⅓ cup(s) fat-free reduced-sodium chicken broth

Directions

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 20 minutes; drain.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash and onion. 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.