3 tbsp. olive oil, divided
1 c. pearl barley
1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2" chunks (about 4 cups)
1 small sweet onion, peeled and finely diced (about 1 cup)
1/2 tsp. red pepper flakes
2 tbsp. parsley, finely chopped
1/2 c. pomegranate seeds
1/3 c. roasted pistachios
Directions
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add barley, and cook 2 to 3 minutes, or until slightly toasted. Pour in 2 1/4 cups water, and bring to a simmer. Cover, reduce heat to low, and cook 45 to 55 minutes, or until liquid is absorbed and grains are cooked. (If barley is not completely cooked, add a little more water and continue simmering until tender.) Pour barley out onto cooking-spray-coated baking sheet, and let cool to room temperature. Season with salt and pepper, if desired.
Preheat oven to 425°F. Line second baking sheet with parchment paper, or coat with cooking spray. Toss squash with 1 tablespoon oil on baking sheet until evenly coated, and season with salt and pepper, if desired. Roast 35 to 40 minutes, or until tender, stirring occasionally.
Heat remaining oil in large nonstick skillet over medium-high heat. Add onion, and cook 7 to 9 minutes, or until translucent. Add red pepper flakes, and cook 1 minute more. Add barley, and cook 3 to 5 minutes, or until warmed through. Stir in roasted squash and parsley, and cook 2 minutes more. Remove from heat; stir in pomegranate seeds and pistachios. Serve warm or at room temperature.
Serves 6.
