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Squash, Corn, and Barley Succotash

This easy, low-fat recipe for a hearty grain casserole features barley and colorful squash and corn.

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3.5 by 4 people
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  • Makes: 12 servings
  • Serving Size: 2/3 cup
  • Start to Finish: 1 hr

Squash, Corn, and Barley Succotash

Directions

  1. In a medium saucepan bring the water to boiling. Add barley and 1/2 teaspoon of the salt. Return to boiling; reduce heat. Cover and simmer about 40 minutes or until barley is tender, stirring occasionally. Drain and set aside.
  2. Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add onion; cook and stir about 5 minutes or until tender. Stir in the remaining 1/2 teaspoon salt, the squash, broth, pepper, and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until squash is just tender. Stir in corn; cover and cook for 5 minutes more. Stir in barley and parsley; heat through.

Nutrition Facts (Squash, Corn, and Barley Succotash)

  • Per serving:
  • 106 kcal cal.,
  • 2 g fat
  • 1 g monounsatured fat),
  • 250 mg sodium,
  • 22 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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