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Served alongside a turkey or ham, or as a main dish on any weeknight when comforting whole grain fare is in order, this dressing recipe has got it all.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
1 hr
bake:
25 mins
total:
1 hr 25 mins
Servings:
8
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325ºF. Cook barley according to package directions using chicken broth in place of water and adding cracked black pepper.

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  • 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°F).

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°F oven for 40 minutes or until heated through.

Nutrition Facts

189 calories; fat 12g; cholesterol 19mg; saturated fat 5g; carbohydrates 17g; mono fat 3g; poly fat 4g; insoluble fiber 4g; sugars 2g; protein 6g; vitamin a 4850IU; vitamin c 12.3mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 24.5mcg; vitamin b12 0.1mcg; sodium 374mg; potassium 305mg; calcium 123mg; iron 1.2mg.
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