1 cup quick cooking barley
2 Tablespoons extra virgin olive oil
1 bunch leeks
8 cups fat free chicken broth
5 medium carrots
3/4 teaspoons sea salt
1/4 teaspoon thyme
1/8 teaspoon ground black pepper
2 cups butternut squash, peeled and diced
1 large bunch spinach
Cook barley according to package directions. Thinly slice leeks, white part only. Peel and dice carrots. Peel and cube squash. Heat oil in heavy stock pot over medium-low heat. Cook leaks until soft, about 10 minutes. Add broth, carrots, salt, thyme, and pepper. Bring to simmer then stir in squash. Simmer until vegetables can be easily pierced with a fork, about 8 minutes. Stir in spinach and barley, continuing to simmer until spinach wilts.
Serves 6
1/2 cup uncooked wheat berries, cooked according to package directions (makes 1 1/2 cup cooked)
1 Tbsp hazelnut oil
1 Tbsp fresh orange juice
1 tsp fresh lime juice
1 tsp fresh lemon juice
2 tsp honey
1/4 cup finely chopped orange pieces
2 Tbsp finely chopped celery
2 Tbsp finely chopped red onion
1/2 cup dried cranberries
1/4 cup sliced almonds
1/2 to 3/4 cup butternut squash, cut into 1/2 inch cubes and roasted till done (great use for leftover squash)
Place cooked wheat berries in medium mixing bowl. In a small mixing bowl, combine the hazelnut oil, orange juice, lime juice, lemon juice, and honey; whisk till blended. Toss dressing with wheat berries. Stir in remaining ingredients and blend well. Serve cold or at room temperature. Tastes better the next day.
