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Barley, Bean and Butternut Stew
To create this hearty stew, we took inspiration from cholent, a long-simmered Jewish dish traditionally made for the Sabbath. It usually includes beef along with barley and vegetables, but we opted for a lighter, fresher meat-free version with chunks of earthy-sweet butternut squash. Be sure to use pearled barley, which has been polished, or “pearled,” to remove the outer husk and bran layers; this process shortens the cooking time. To enhance the barley’s nutty flavor, we toast the grains for a few minutes before simmering them.
4 to 6
Servings
1 hour 10 minutes
30 minutes active
Ingredients
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1
cup pearled barley
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2
tablespoons extra-virgin olive oil
Directions
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01In a large pot over medium-high, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl; set aside.
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