Creamy Barley and Chard Dressing

1 users rated this recipe an average rating of 5.0
  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Yields: 9 cups
  • Prep: 1 hr
  • Bake: 25 mins to 30 mins
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Creamy Barley and Chard Dressing
Ingredients
1 1/4
cups regular pearled barley (not quick cooking)
4
cups chicken broth
3/4
teaspoon cracked black pepper
2
1
1 1/2 pound 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
Directions
  1. Preheat oven to 325 degrees F. Cook barley according to package directions using chicken broth in place of water and adding cracked black pepper.
  2. 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.
  3. 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
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 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
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