Butternut Squash and Barley Pilaf
Makes 30 apricots
INGREDIENTS
3 cups water
1 cup hulled barley
2 T olive oil (split)
1 clove garlic, minced
2 T fresh thyme
2 cups butternut squash, cubed
2 green onions, chopped
¼ cup dried cranberries
½ tsp salt
½ tsp pepper
DIRECTIONS
- In a pot, add water and barley. Bring to boil. Turn heat down to a simmer.
- Cover and simmer until barley is slightly tender (about 40 minutes.)
- In a sauce pan, cook 1 T oil, garlic, and thyme for 2 minutes. Add squash cubes.
- Cook squash until tender (about 10 minutes)
- Mix 1 T oil, barley, squash, green onions, cranberries, salt and pepper together
Serve Warm and Enjoy!
Nutrition
Facts |
| Serv. size 1/2 cup (56g) |
| Servings 10 |
| Calories 113 |
Fat Cal. 29 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
3g |
4% |
Total Carb. |
20g |
8% |
Sat. Fat |
0g |
2% |
Fiber |
4g |
15% |
Trans Fats |
0g |
|
Sugars |
3g |
|
| Cholest. |
0mg |
0% |
Protein |
3g |
|
| Sodium |
35mg |
0% |
|
|
|
|
| Vitamin A |
60% |
Vit. C |
10% |
Calcium |
2% |
Iron |
6% |
|
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