Ingredients

• 1 tbsp (15 mL) olive oil
• 1 small butternut squash, peeled, cut into 1 ½ inch (4 cm) pieces
• 1 small yellow onion, chopped
• 1 small sweet red pepper, chopped
• 1 cup (250 mL) pot or pearl barley
• 1 (284 mL) can low salt chicken broth
• ½ cup (125 mL) water
• ½ tsp (2 mL) dried summer savoury
• ½ tsp (2 mL) dried thyme
• ¼ tsp (1 mL) salt
• Freshly ground black pepper
• 1 tsp (5 mL) grated lemon rind

In a large pot or Dutch oven, heat oil. Sauté squash, onion and red pepper for 3 minutes. Add barley and sauté for 3 minutes. Add broth, water, savoury and thyme; salt and pepper to taste. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until barley is tender, stirring once half way through. Stir in lemon rind.

Makes 8 servings.

Nutritional Information (per serving): Calories: 137; Protein: 4 g; Carbohydrate: 27 g; Fibre: 5 g; Sugars: 2 g; Fat: 2 g; Saturated Fat: 0.4 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 100 mg; Potassium: 289 mg