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  • 4servings
  • 25minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 cup(s) quick-cooking barley

  2. 1 tablespoon(s) olive oil

  3. 1 package(s) (20 ounces) peeled butternut squash , cut into 1/2-inch dice 2 medium celery stalks , cut into 1/2-inch dice 1 medium onion , chopped 1 jar(s) (14 to 16 ounces) marinara sauce

  4. 1 package(s) (9 ounces) frozen cut green beans

  5. 1 cup(s) chicken broth

  6. 1/2 teaspoon(s) salt

  7. 1/4 teaspoon(s) ground black pepper

  8. 1/2 cup(s) (loosely packed) fresh parsley leaves , chopped

  9. 5 teaspoon(s) fresh lemon peel , grated

  10. 1 small garlic clove , minced

Instructions Jump to Ingredients ↑

  1. Cook barley as label directs.

  2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add squash, celery, and onion; cover and cook 10 minutes or until lightly browned, stirring occasionally. Stir in marinara sauce, frozen beans, broth, salt, and pepper. Simmer, uncovered, 4 minutes or until slightly thickened.

  3. In small bowl, combine parsley, lemon peel, and garlic; set aside.

  4. Drain liquid from barley, if any. Stir barley into vegetables. Sprinkle with parsley mixture to serve.

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