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Kyle Leonard: "Delicious! I made the barley with butter, salt, p…" Read More
9Ingredients
90Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 75 grams butter (/2½oz)
- 1 onion (finely chopped)
- 4 oz. butternut squash (peeled, seeds removed, diced)
- 2 garlic cloves (finely chopped)
- 1 liter vegetable stock (made from a stock cube)
- 250 grams pearl barley (rinsed)
- 2 sprigs sage (leaves picked and finely sliced)
- salt
- black pepper
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1300mg54% |
| Potassium370mg11% |
| Protein8g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber12g48% |
| Sugars5g |
| Vitamin A80% |
| Vitamin C15% |
| Calcium8% |
| Iron20% |
* 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(2)
Gail Caunt 4 years ago
A really bland, poor man’s version of a butternut risotto. So lacking the flavours contributed by celery, white wine and all the other ingredients of a proper risotto. Give it a wide birth if you want a half decent meal. But using pearl barley instead of rice was an interesting twist.
Kyle Leonard 5 years ago
Delicious! I made the barley with butter, salt, pepper, and sage separately then stirred into sautéed squash and onion for my own ease and it was fantastic.