1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 clove garlic, finely chopped
1 medium tart green apple, chopped
1-2 teaspoons curry powder
1 cup pearl barley
2 1/2 cups vegetable broth/stock
1. Preheat oven to 375 degrees F. Heat oil in large skillet; saute onion, bell peppers and garlic 5 minutes, stirring occasionally. Add chopped apple and curry powder; sauté 4 minutes longer.
2. Stir in barley and vegetable broth/stock; bring to boil. Reduce heat and simmer 15 minutes. Pour barley mixture into large baking dish or casserole. (can be prepared in advance up until this point)
3. Cover and bake for 45-60 minutes. For a crispier top, bake uncovered for the last 10 minutes.