Barley wirh Roasted Fall Vegetables

[Guest guest]

* Exported from MasterCook *

 

Barley with Roasted Fall Vegetables

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds winter squash, such as butternut -- peeled and diced

1 pound beets -- peeled and diced

1 garlic bulb -- cloves separated (halved if large) and

peeled

1 tablespoon fresh rosemary leaves

3 tablespoons extra-virgin olive oil

1 leek -- white part only, thinly sliced

1 cup uncooked pearl barley

4 cups high-quality vegetable broth

6 tablespoons freshly grated Parmesan cheese

Salt and freshly ground black pepper

 

YIELD: 4 To 6 SERVINGS

 

This dazzling feast of fall vegetables turns a bright magenta from the beets. A

more conservative version would substitute turnips or rutabagas, but I think the

color is exciting.

 

Preheat the oven to 400 degrees. Spray a large shallow roasting pan or 2 baking

trays with nonstick cooking spray. In a large bowl, combine the squash, beets,

garlic, rosemary, and 2 tablespoons of the oil. Arrange in a single layer in the

roasting pan and roast for 30 to 45 minutes, stirring every 15 minutes or so,

until the vegetables are browned and tender.

 

Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan. Add the leek

and saute until limp, about 2 minutes. Add the barley and saute another minute.

Add the broth. Bring to a boil, then cover, reduce the heat, and simmer until

the barley is quite tender and most of the liquid has been absorbed, about 40

minutes. Increase the heat to high and stir the barley as the last amount of

liquid is absorbed. Remove from the heat and stir in the Parmesan cheese, then

the roasted vegetables. Season with salt and pepper to taste. Serve hot.

 

Calories 474 * Protein 17 gm * Fat 14 gm * Percent of calories from fat 25%

Cholesterol 6 mg * Dietary fiber 14 gm * Sodium 698 mg * Calcium 239 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 328 Calories; 11g Fat (29.2% calories

from fat); 7g Protein; 53g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

70mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0