Barley w/ Butternut Squash, Apples & Onions..3 Pts
Oct 30, 2006 6:58:21 GMT -8
Post by carol on Oct 30, 2006 6:58:21 GMT -8
Barley with Butternut Squash, Apples and Onions
POINTS® value | 3
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min
Level of Difficulty | Easy
side dishes | Butternut squash used to be a labour-intensive ingredient. Not anymore! Save time by buying it peeled, seeded and cubed from your grocery store. You can also use quick-cooking brown rice instead of barley.
Ingredients
3 cup water
3/4 tsp table salt
1/2 cup uncooked barley
1 Tbsp olive oil
2 cup butternut squash, diced
1 cup onion(s), chopped
1/2 cup sweet red pepper(s), diced
1 medium apple(s), peeled, cored, diced
1 1/2 tsp minced garlic
3/4 tsp dried thyme
1/4 tsp black pepper
1/3 cup fat-free chicken broth, reduced-sodium
Instructions
1. Bring water and 1 /2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.
3. Stir in apple, garlic, thyme, 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 to loosen any browned bits. Stir in barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3 /4 cup serving.
© 2006 Weight Watchers International, Inc. © 2006 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.ca Limited.
POINTS® value | 3
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min
Level of Difficulty | Easy
side dishes | Butternut squash used to be a labour-intensive ingredient. Not anymore! Save time by buying it peeled, seeded and cubed from your grocery store. You can also use quick-cooking brown rice instead of barley.
Ingredients
3 cup water
3/4 tsp table salt
1/2 cup uncooked barley
1 Tbsp olive oil
2 cup butternut squash, diced
1 cup onion(s), chopped
1/2 cup sweet red pepper(s), diced
1 medium apple(s), peeled, cored, diced
1 1/2 tsp minced garlic
3/4 tsp dried thyme
1/4 tsp black pepper
1/3 cup fat-free chicken broth, reduced-sodium
Instructions
1. Bring water and 1 /2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.
3. Stir in apple, garlic, thyme, 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 to loosen any browned bits. Stir in barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3 /4 cup serving.
© 2006 Weight Watchers International, Inc. © 2006 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.ca Limited.