Day twenty eight…

 

 

Confession time. My mom ripped this recipe out of a magazine months ago and decided to make it for dinner tonight. I thought it looked delicious and like something I would pin and then make myself. So instead I found the recipe online, pinned it, had her make it, loved it, and am now writing about it. I will say she did a fabulous job and I loved the recipe and will make it myself one day. The only changes she made to the recipe were she could not find low-sodium vegetable broth so she just used the regular kind and she used salted instead of unsalted butter. Neither thing made the dish salty.

Serves 4

Hands-On Time: 20m

Total Time: 50m

Ingredients

  • 2  tablespoons  olive oil
  • 1  small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  • 1  onion, finely chopped
  • kosher salt and black pepper
  • 1  cup  pearl barley
  • 1/2  cup  dry white wine
  • 3  cups  low-sodium vegetable broth
  • 5  ounces  baby spinach
  • 1/2  cup  grated Parmesan (2 ounces), plus more for serving
  • 1  tablespoon  unsalted butter

Directions

1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.

2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.

3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Tip: Barley has a chewy texture and a mild, nutty flavor. It’s most often sold pearled (polished), but you can also find it in its more fiber-rich whole-grain form (hulled), which takes longer to cook.

Nutritional Information

Calories 427; Fat 15g; Sat Fat 5g; Cholesterol 18mg; Sodium 783mg; Protein 13g; Carbohydrate 63g; Sugar 6g; Fiber 15g; Iron 3mg; Calcium 318mg

My moms looked like this…

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s