Squash, Corn, and Barley Succotash

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

Squash, Corn, and Barley Succotash Enlarge Image
2 users rated this recipe an average rating of 3.5
Makes:
12 servings
Serving Size:
2/3 cup
Start to Finish:
1 hr
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Squash, Corn, and Barley Succotash

Ingredients
4
cups water
1/2
cup regular barley
1
teaspoon salt
1
tablespoon olive oil
1
cup finely chopped onion
1
pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
1
cup reduced-sodium chicken broth
1/4
teaspoon ground black pepper
1/8
teaspoon dried thyme, crushed
1
16 ounce package frozen whole kernel corn (about 3 cups)
1/4
cup snipped fresh parsley

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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