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Thursday, November 20 2014

ingredients

1 1/4 cups regular pearled barley (not quick cooking)
4 cups chicken broth
3/4 teaspoon cracked black pepper
2 cups chopped onion
1 1 1/2pound winter squash, such as butternut, peeled, seeded, and cut into 1-inch pieces (3 cups)
1/2 cup butter
5 cups chopped fresh chard or spinach
1 cup walnuts, toasted and chopped
1 1/2 cups finely shredded Parmesan cheese

directions

Preheat oven to 325 degrees F. Cook barley according to package directions using chicken broth in place of water and adding cracked black pepper.

Meanwhile, in a large skillet heat butter cook onion and squash in butter over medium heat covered, until just tender, stirring occasionally, about 10 minutes. Remove from heat; stir in cooked barely, chard, walnuts, and Parmesan cheese.

Transfer to a 3-quart rectangular baking dish. Bake, uncovered, for 25 to 30 minutes or until heated through (165 degrees F).

Tip

Make Ahead: Prepare as above and transfer to baking dish. Cover and chill up to 24 hours. To serve, uncover and bake in the 325 degrees F oven for 40 minutes or until heated through.

nutrition information

Per Serving: cal. (kcal) 189, Fat, total (g) 12, chol. (mg) 19, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 3, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 6, vit. A (IU) 4850, vit. C (mg) 12.34, Thiamin (mg) 0.16, Riboflavin (mg) 0.09, Niacin (mg) 1.2, Pyridoxine (Vit. B6) (mg) 0.17, Folate (µg) 24.52, Cobalamin (Vit. B12) (µg) 0.1, sodium (mg) 374, Potassium (mg) 305, calcium (mg) 123, iron (mg) 1.2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:05 am | Permalink | 0 Comments | Email

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