BUTTERNUT SQUASH AND BARLEY SOUP
I love to use my garden produce in this veggie-packed soup. Serve it with oatmeal dinner rolls and you've got a delicious, healthy dinner. -Julie Sloan, Osceola, Indiana
Provided by Taste of Home
Categories Lunch
Time 5h35m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place all ingredients, except turkey, in a 5- or 6-qt. slow cooker. Cook, covered, on low until squash and barley are tender, 5-7 hours., Stir in turkey; cook, covered until heated through, about 15 minutes., Freeze Option: Transfer to three 1-qt. freezer containers; cool. Cover and freeze for up to 3 months. To use frozen soup, thaw in the refrigerator. Place in a saucepan and heat through.
Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 493mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
ONE-POT BUTTERNUT SQUASH PILAF RECIPE BY TASTY
Here's what you need: olive oil, small yellow onion, garlic, fresh thyme, arborio rice, salt, pepper, dry white wine, butternut squash, vegetable broth, fresh parsley
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- To prep cut off both ends of the butternut squash and poke 10-15 air vents with a fork. Microwave on high for 3-4 minutes.
- Peel the skin off of the squash. The skin should peel right off! Once peeled, cut into 1x1-inch (2x2-cm) cubes.
- Preheat oven to 375°F (190°C).
- In a large dutch oven or oven-safe pot, sauté onion in olive oil for 3-4 minutes or until semi-translucent. Add garlic and sauté for 2 more minutes.
- Add the thyme and cook for 2 minutes, until fragrant.
- Add arborio rice and sauté until lightly toasted, then stir in salt, pepper and white wine.
- Stir in butternut squash and and vegetable broth and bring to a boil.
- Cover pot and transfer to oven. Bake for 15-20 minutes, until liquid is absorbed.
- Garnish with parsley and serve immediately
- Enjoy!
Nutrition Facts : Calories 1143 calories, Carbohydrate 116 grams, Fat 68 grams, Fiber 6 grams, Protein 5 grams, Sugar 21 grams
BARLEY-BUTTERNUT SQUASH PILAF
This recipe was one of the top recipes published in 2008 by the Chicago Tribune newspaper in the Good Eating section. It was adapted from "The Woman's Day Cookbook for Healthy Living." The lemon zest provides a surprising zing.
Provided by Marz7215
Categories < 60 Mins
Time 55m
Yield 1 pilaf dish, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper. Cook 3 minutes, stirring often. Add barley; cook, stirring often, until toasted slightly, about 3 minutes.
- Add broth, water, sage thyme, salt and pepper to taste. Cover; heat to boil. Reduce heat to a simmer; cook covered until barley is just tender about 35 minues. Remove from heat, stir lemon zest.
BARLEY PILAF
Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
- Season to taste with salt and pepper and sprinkle with chopped chives.
Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams
BUTTERNUT SQUASH PILAF
Provided by Food Network
Categories side-dish
Time 1h
Yield 8 servings, about 3/4 cup each
Number Of Ingredients 14
Steps:
- Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.
- Grate the squash through the large holes of a box grater.
- Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
- Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
- Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.
VEGETABLE AND BARLEY PILAF
Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. -Jesse Klausmeier, Burbank, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.
Nutrition Facts : Calories 219 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.
BUTTERNUT SQUASH PILAF
This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions
Provided by Miriam Nice
Categories Dinner, Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
- Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.
Nutrition Facts : Calories 417 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
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