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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 3 servings The following items or measurements are not included below: hokkaido squash vegetable broth |
||
| Calories 463 | ||
| Calories from Fat 38 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 53mg | 2% | |
| Potassium 504mg | 14% | |
| Total Carbohydrate 93.1g | 31% | |
| Dietary Fiber 18.1g | 72% | |
| Sugars 8.7g | ||
| Protein 11.2g | 22% | |
SERVES 3 -4
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From: magpie diner
On Nov 3, 2009
I really liked this as well - thanks Loula! Made for Veg Swap. It's sort of like a barley risotto. I'm not familiar with hokkaido squash, but think it quite resembles pumpkin, except for the rind. I just happened to have a pumpkin on hand, spared a jack-o-lantern demise - so it was perfect timing for this. I used dates, but I think raisins would be better...will try that next time. Aside from cutting the squash, this is nice and easy to throw together and a great main or side.
From: katew
On Aug 19, 2009
We loved this Loula ! I used sweet potato instead of squash and left out the dried fruit just due to personal taste.It went beautifully as a side to chicken .I had it at lunch and there was nearly none left for DD to have for dinner after college. Made for Holiday Tag.
From: Bromleygirl
On Nov 30, 2008
Really delicious warming vegetarien stew for winter. I subbed a butternut squash for the hokkaido, added more vegetables and increased the seasoning accordingly. I've never used pearl barley outside of soup mixes but this has converted me. Thanks!
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