Ingredients
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2 1/2 cups low sodium vegetable broth or 2 1/2 cups low sodium chicken broth
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2 teaspoons olive oil
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1/2 cup onion, chopped
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1 cup butternut squash, diced into small pieces
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1/3 cup pearl barley
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1 tablespoon fresh sage, chopped or 1/2 teaspoon dried sage
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3 tablespoons parmesan cheese (the shaker kind is fine)
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2 tablespoons fresh parsley, chopped
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salt and pepper
Instructions
- In a small saucepan, bring the broth to a boil. Cover, and reduce heat to low.
- Heat oil in a medium sized pot over medium heat.
- Add onion and sauté until tender.
- Add squash and sauté for another 3 minutes. Add barley and stir for 2 more minutes.
- Add 1/2 cup of the boiled broth, and chopped sage. Simmer, stirring often until broth is absorbed, about 5 minutes.
- Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
- Cook barley until tender but still firm, about 35-40 minutes.
- Remove from heat and stir in parmesan cheese and parsley. Season with salt and pepper to taste.