Categories: Grains, Sides, Vegetables

Ingredients

• 1/2 cup regular barley
• 3/4 teaspoon salt
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 two-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
• 3/4 cup reduced-sodium chicken broth
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dried thyme, crushed
• 3 cups (about 12 ounces) frozen whole kernel corn
• 1/4 cup chopped fresh parsley

Directions

1. In a medium saucepan, bring four cups water to boiling.

2. Add barley and 1/2 teaspoon of the salt. Return to boiling; reduce heat. Cover and simmer about 40 minutes or until barley is tender, stirring occasionally. Drain and set aside.

3. Meanwhile, in large skillet, heat oil over medium-high heat.

4. Add onion; cook and stir about five minutes or until tender.

5. Stir in the remaining 1/4 teaspoon sat, squash, broth, pepper, and thyme.

6. Bring to boiling; reduce heat.

7. Cover and simmer about 10 minutes or until squash is tender.

8. Stir in corn, cover and cook five minutes more.

9. Stir in barley and parsley, heat through.

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