Weight Watchers Barley With Butternut Squash, Apples and Onions
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup onion chopped
- 3/4 teaspoon dried thyme
- 3/4 teaspoon salt divided
- 1 1/2 teaspoons garlic minced
- 1/3 cup fat-free chicken broth
- 1/2 cup sweet red pepper diced
- 1/2 cup uncooked barley
- 2 cups butternut squash peeled & diced
- 1 medium apple peeled, cored, diced
- Carbohydrate 240.195534129438 g
- Cholesterol 584.640000494226 mg
- Fat 153.823191275035 g
- Fiber 7.30225638151169 g
- Protein 141.243239178558 g
- Saturated Fat 92.774456515791 g
- Serving Size 1 1 cups, 4 serving(s) (2199g)
- Sodium 2220.06507472315 mg
- Sugar 232.893277747926 g
- Trans Fat 8.05437808997253 g
- Calories 2871 calories
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.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.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.*To make this vegetarian, use vegetable broth in place of the chicken broth.
