- Makes: 8 servings
- Serving Size: 1/2 cup
- Yields: 9 cups
- Prep: 1 hr
- Bake: 25 mins to 30 mins
Creamy Barley and Chard Dressing
cups regular pearled barley (not quick cooking)
cups chicken broth
teaspoon cracked black pepper
cups chopped onion
1 1/2 pound winter squash, such as butternut, peeled, seeded, and cut into 1-inch pieces (3 cups)
cups chopped fresh chard or spinach
cup walnuts, toasted and chopped
- 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).
From the Test Kitchen
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 Facts (Creamy Barley and Chard Dressing)
- Per serving:
- 189 kcal cal.,
- 12 g fat
- (5 g sat. fat,
- 4 g polyunsaturated fat,
- 3 g monounsatured fat),
- 19 mg chol.,
- 374 mg sodium,
- 17 g carb.,
- 4 g fiber,
- 2 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet