Ingredients
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1 tablespoon olive oil
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1 small butternut squash, peeled cut into 1 1/2 inch pieces
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1 yellow onion, chopped
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1 small red pepper, chopped
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1 cup pearl barley (not quick cooking)
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1 (14 ounce) can low sodium chicken broth
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1/2 cup water
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1/2 teaspoon dried sage
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1 teaspoon grated lemon peel
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fresh ground pepper
Instructions
- Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper. Cook 3 minutes, stirring often. Add barley; cook, stirring often, until toasted slightly, about 3 minutes.
- Add broth, water, sage thyme, salt and pepper to taste. Cover; heat to boil. Reduce heat to a simmer; cook covered until barley is just tender about 35 minues. Remove from heat, stir lemon zest.