Baked Barley Casserole (clean eating)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbso plus 1 tsp olive oil8 oz mixed wild mushrooms1/4 tsp sea salt1 cup butternut squash cubed1/3 cup leeks1 stalk celery finely diced1 cup uncooked pearl barley1 clove garlic minced31/2 Cups low sodium chicken stock ( vegetable stock for vegetarian) 2 tbsp parsley 1 tbsp thyme leaves1/3 cup raw pumkin seeds11/2 oz yogurt cheese
Heat 1 tbsp olive oil in lg skillet, add mushrooms and salt and cook, stiring often, until mushrooms begin to release their moisture, about 2 minutes. Add squash, leeks, celery, and remaining 1 tsp olive oil, cook until everything is tenderabout 4 minutes. Add barley and garlic and stir until well coated and slightly toasted add stock and parsley and thyme and stir.
Transfer to an 11-cup casserole dish cover with foil and bake until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil sprinkle with pumplin seeds and cheese and return to oven to toast seeds about 10 minutes
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTDOINITNOW.
Transfer to an 11-cup casserole dish cover with foil and bake until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil sprinkle with pumplin seeds and cheese and return to oven to toast seeds about 10 minutes
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTDOINITNOW.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 6.2 g
- Cholesterol: 3.8 mg
- Sodium: 528.4 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 7.0 g
- Protein: 9.5 g
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