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