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Baked Barley Casserole with Mushroom & Squash
CLEAN EATING13Ingredients
60Minutes
240Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil (divided)
- 8 oz. wild mushrooms (mixed, shiitake, oyster, cremini, sliced, about 3 1/2 cups)
- 1/4 tsp. sea salt
- 5 oz. butternut squash (peeled and cut into 1/4-inch dice, about 1 cup)
- 1/3 cup leeks (diced, white and light green parts only)
- 1 stalk celery (finely diced, about 1/2 cup)
- 1 cup pearl barley (uncooked)
- 1 clove garlic (minced)
- 3 1/2 cups vegetable broth (low-fat, low-sodium)
- 2 Tbsp. fresh parsley (chopped)
- 1 Tbsp. thyme leaves (chopped)
- 1/2 cup pumpkin seeds
- 1.5 oz. soft goat cheese (crumbled)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium680mg28% |
| Potassium290mg8% |
| Protein8g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A60% |
| Vitamin C15% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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