Barley with Butternut Squash, Apples and Onions

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 Barley with Butternut Squash, Apples and Onions

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 140.1
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 244.2 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Barley with Butternut Squash, Apples and Onions calories by ingredient
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Introduction

Add sweetness to your Rosh Hashanah meal with these wonderful fall flavors. Double or triple the recipe for larger gatherings. Add sweetness to your Rosh Hashanah meal with these wonderful fall flavors. Double or triple the recipe for larger gatherings.
Number of Servings: 6

Ingredients

    3/4 tsp table salt, divided
    1/2 cup uncooked barley
    1 Tbsp olive oil
    2 cup butternut squash, diced
    1 cup onion(s), chopped
    1/2 cup sweet red pepper(s), diced
    1 medium apple(s), peeled, cored, diced
    1 1/2 tsp minced garlic
    3/4 tsp dried thyme
    1/4 tsp black pepper
    1/3 cup fat-free, reduced-sodium chicken broth

Directions

Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain.


Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.


Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3/4 cup per serving.
Notes
Butternut squash doesn't need to be a labor-intensive ingredient. Save time by buying it peeled, seeded and cubed at your grocery store.

Number of Servings: 6

Recipe submitted by SparkPeople user PATTHECOOK.

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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    Finally, a main vegetarian warm dish. I served it with plain brown rice to cut the sweetness of apples & onions since I'm a diabetic, omitted the salt & pepper and added more thyme.
    I also baked it in the oven with breadcrumbs on top, just to blend the flavours a bit...Will definitely make more....
    - 10/13/09

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  • Very Good
    1 of 1 people found this review helpful
    I didn't have thyme so I used nutmeg and cinnamon. It was mild tasting and very hearty. I really liked it! - 9/26/12

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  • Incredible!
    1 of 1 people found this review helpful
    Fantastico! I added some sriracha to spice it up a bit. - 7/14/12

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  • Very Good
    1 of 1 people found this review helpful
    The flavor is yummy! I didn't have red pepper :( and I only had beef broth on hand- but the taste was delicious! I like the subtle flavors combos you get with each bite. The only suggestion I would make is to cook the barley less so that it doesn't mush when you stir it all up. - 9/10/10

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  • Quite a delicious meal! I love barley and squash! The only thing I did differently was I used No Salt Added Vegetable stock. Very good dish! - 11/10/16

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