- Barley
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I had three friends over for dinner on Saturday and tried a new recipe. It was easy to make and everyone liked it. Here it is, let me know how it turns out for you.
Butternut Squash Barley and Chicken
Serves 4
* 4 chicken breasts, cubed.
* 2 cups of barley
* 1 Can or box of butternut squash soup
* 1 cup peas
* 1/4 cup bell pepper diced
* 3 cloves of garlic diced
* Half an onion, diced
* 2 table spoons sage
* Sea salt
* 2 table spoons olive oil
* Turmeric or chilly powder to taste
1) Using a large pot, heat the onions, garlic, and salt with half the olive oil in the bottom of the pot.
2) When the onions turn translucent, stir in the butternut squash soup. Heat for 15-20 minutes.
3) Add in the cubed chicken *** and let cook another 15-20 minutes on a medium heat.
4) Soak the barley in slightly salted water for about 20 minutes, then drain and keep to the side.
5) Add the veggies (peas and peppers) to the soup and stir.
6) Add the remaining seasons and oil into the soup, stir on a low heat.
7) About 20 minutes before serving, add the barley and stir frequently. The barley should absorb much of the liquid so it shifts from being a soup to something more resembling a risotto.
Serve when ready, season to taste. Cooking time can vary depending on how much time you have available, just as long as you make sure the chicken is cooked completely. Enjoy!