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Karen Gibson: "Needs longer cooking time in the oven. To use an…" Read More
9Ingredients
50Minutes
330Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. avocado oil (or butter)
- 1 yellow onion (medium, diced)
- 1 butternut squash (medium, peeled, seeds removed, and cut into 1 inch chunks, about 4-5 cups)
- 3 cloves garlic (minced)
- 1 1/4 cups pearl barley
- 1 Tbsp. fresh thyme leaves (chopped, or use 1 teaspoon dried thyme)
- 5 cups chicken stock (divided)
- 1/2 cup grated Parmesan cheese (plus extra shaved parmesan for serving, if desired)
- 3 sage leaves (large fresh, chopped)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol15mg5% |
Sodium420mg18% |
Potassium670mg19% |
Protein15g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber10g40% |
Sugars7g |
Vitamin A170% |
Vitamin C30% |
Calcium20% |
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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Reviews(1)
Karen Gibson 6 years ago
Needs longer cooking time in the oven. To use an Instant Pot, decrease broth to 4.5 cups. I added 15 ounces of butternut squash and 1 t of salt, cooked 25 minutes in pressure cooker for 25 minutes with quick release; so much easier than stovetop