Southwestern Succotash with Barley and Green Chilies

Categories: dinner, vegetarian

Ingredients

• 1 tsp - 1 tbs butter or mild vegetable oil
• 1 medium onion, chopped
• 2 tsp cumin seeds
• 1 large pinch of cayenne
• 1 medium butternut squash, peeled, seeded and diced (or 3-4 sweet potatoes)
• 2 cloves garlic, pressed
• 1/4 cup green chilies, peeled, chopped and roasted
• 1 package (10 ounces) baby lima beans (or shelled edamame)
• salt and freshly ground black pepper to taste
• 1 1/2 cup corn kernels, either frozen or fresh off the cob (2-3 ears)
• 2 cups cooked barley, either hulled, whole or flaked
• 3 tbs finely mined parsley
• 3 tbs finely mined cilantro
• 1/3 cup sour cream or plain greek yogurt (optional)

Directions

1. In a nonstick skillet, or one that has been sprayed down with cooking spray, heat the butter or oil over medium heat. Add the onion and cumin seeds and saute over for about 5 minutes, or until onion os soft and translucent. Stir in cayenne, butternut squash (or sweet potato), garlic, roasted green chiles, lima beans (or edamame), and salt and pepper to taste.

2. Raise the heat to high to heat through, nice and hot, then lower to medium. Cover and let the vegetables steam for about 10 minutes, or until limas/edamame and squash/sweet potato are fairly tender.

3. Add the corn, and cook for 5 minutes more. Stir in the cooked barley, parsley, cilantro, and sour cream/yogurt (if using). (Or serve the sour cream/yogurt on the side). Serve hot, at once, with a small sprinkle of grated cheddar on top, if you like.

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