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Nutrition Facts
Serving Size 1 (202g) Recipe makes 4 servings
Calories 185
Calories from Fat 37		(20%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 484mg		20%
Potassium 495mg		14%
Total Carbohydrate 35.6g		11%
	Dietary Fiber 7.3g	29%
	Sugars 7.8g
Protein 4.4g		8%
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Elegant Autumn Dinner

yogiclarebear

Weight Watchers Barley With Butternut Squash, Apples and Onions

Recipe #245872 | 45 min | 45 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Vraklis
Aug 11, 2007

This recipe comes from the Weight Watchers website but I had to share it here because it's absolutely fabulous. The combination might seem a little strange but it was an instant hit with my family and is one of my favorite dishes. The garlic and thyme blend with the sweet and savory flavors to perfection--you will not believe your mouth! You can serve this with salmon or chicken or do like I do and make it your main course!

SERVES 4 , 4 cups (change servings and units)

Ingredients

3/4 teaspoon salt, divided
1/2 cup uncooked barley
1 tablespoon olive oil
2 cups butternut squash, peeled & diced
1 cup onion, chopped
1/2 cup sweet red pepper, diced
1 medium apple, peeled, cored, diced
1 1/2 teaspoons garlic, minced
3/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/3 cup fat-free chicken broth

Directions

1
Bring 3 cups of water and 1/2 teaspoon of the salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain.
2
Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash and cook, stirring often, until it's starting to soften--about five minutes. Add the onion and red pepper and cook for an additional 3 minutes.
3
Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 1 cup per serving.
4
*To make this vegetarian, use vegetable broth in place of the chicken broth.

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Featured Reviews for This Recipe

From: Chef #1354685

On Nov 9, 2009

0 people found this review helpful

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From: Lalaloula

On Oct 19, 2009

Yummy!!! I made this for dinner today and was absolutely amazed at the superb flavour combination! The butternut, apples, peppers, onion and garlic went so well together and made for a scrumptious and satisfying meal in combination with the barley. As I had pearl barley on hand, thats what I used (reducing the liquid accordingly). This was so easy and relatively quick to throw together and the end result tastes so good, that I will certainly make it often again! THANKS SO MUCH for sharing this great recipe with us, Vraklis!

1 person found this review helpful

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From: danakscully64

On Oct 14, 2009

I made this for lunch today and was very impressed! Very healthy and very filling. The only changes I made were leaving out the red pepper and replacing it with red pepper flakes. Also, instead of chicken broth, I used chicken style veggie broth. Overall I thought it was missing something (as another reviewer said) and I can't put my finger on what it was, but I still enjoyed it very much. I don't think it was salt, although it could have been. I thought the flavor combination was going to be gross, but I was encouraged by good reviews and really liked it! The entire time I was eating this, it felt like the start of Autumn, such a wonderful feeling. I'll be passing this recipe around to my family and friends, thanks for sharing.

1 person found this review helpful

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From: Michelle Berteig

On Dec 15, 2007

Delicious! I made this as a side dish to go with some pork chops. I opened a can of chicken broth and didn't want to waste the rest of it, so I cooked the barley in a combination of chicken broth and water. I used frozen diced squash. Half of a small onion and about 1/3 of a red bell pepper were the right amounts to use for this recipe. A very tasty combination and I will definitely make it again! Updated to add: I had some of this as leftovers, and I actually think I prefer it cold, served as a salad or side dish, it was delicious cold!

4 people found this review helpful

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