Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

total:
1 hr
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

106 calories; fat 2g; carbohydrates 22g; mono fat 1g; insoluble fiber 4g; sugars 3g; protein 3g; vitamin a 67.5IU; vitamin c 18.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 36.3mcg; sodium 250mg; potassium 367mg; calcium 40.4mg; iron 1.1mg.
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