Ingredients
1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
carton (32 oz) reduced-sodium chicken broth
1
cup uncooked medium pearled barley
1/2
teaspoon ground turmeric
1/2
teaspoon ground cumin
1/2
teaspoon ground chipotle chile pepper
1/2
teaspoon salt
8
pattypan squash, cut into fourths, or 2 medium yellow summer squash, cut in half lengthwise, then crosswise into 1/2-inch slices
1
large red bell pepper, coarsely chopped (1 1/2 cups)
1
can (15 oz) black beans, drained, rinsed
1
cup frozen sweet peas
Preparation
In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally.
Stir in broth, barley, turmeric, cumin, chile pepper and salt. Heat to boiling. Reduce heat; cover and simmer 40 minutes, stirring occasionally.
Stir in squash, bell pepper and beans. Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.
Stir in peas. Cover; cook 3 to 5 minutes longer or until peas are cooked. Let stand covered 5 to 10 minutes to let flavors blend before serving.
