Please note that Food.com is not a WW site, and we cannot calculate the points for you; this is something you need to do with the tools that WW provided for you. WW also changes their point system every couple of years, so you'll need to use the current tools.<br/><br/>This is a nice combination of healthful foods for a cold-weather meal with a pork roast or chicken. With the right side dishes and some beans or nuts, it can be turned into a filling vegan main dish (use vegetable broth instead of chicken, of course). I did find it to be a bit bland, so I recommend seasoning liberally and using some nice tart apples.
I really liked this. I used a little less salt & it tasted great. I used C&W frozen squash - added it right after the onions & peppers started to soften.
I love this recipe. I made a couple of changes however. When I was sauteing the squash I added a chopped up apple chicken sausage. And at the last I added some dried cranberry. I know this changes the calories...but I didn't want it to be meatless...This combo was awesome !!
Yummy!!! I made this for dinner today and was absolutely amazed at the superb flavour combination! The butternut, apples, peppers, onion and garlic went so well together and made for a scrumptious and satisfying meal in combination with the barley. As I had pearl barley on hand, thats what I used (reducing the liquid accordingly). This was so easy and relatively quick to throw together and the end result tastes so good, that I will certainly make it often again! THANKS SO MUCH for sharing this great recipe with us, Vraklis!
Delicious. Really liked the addition of the thyme and I believe it would equally taste nice with rosemary. :)
This is so wonderful. Light and delicate, yet very flavorful. I made this using quick barley, and everything else as written. Thanks!
It wasn't too bad. I thought it was a bit bland.
Very nice recipe! I studied previous reviews so altered a bit. I wanted less barley. This is a huge recipe. Toasted barley for 3 minutes which meant less simmering (20 minutes) and less broth. Reduced barley to 1/4 cup, salt to 1/4 teaspoon, and broth for simmering barley to 1 1/3 cup. Stirred in 1/4 cup parsley at end for some color. Cut my squash into 1/4 inch cubes and it was not done in five minutes and even later was not done-- next time I would do that first cooking for 8 minutes. Served with Peppery-Sweet Oven-Roasted Salmon and a green salad.
this was a little disappointing i thought i would have more flavor.
Individual components tasted nice, but altogether the flavours just didn't fit. Also it took much much longer for squash too cook through than what recipe implied. If I were to attempt it again, I would roast the ingredients and then mix into the barley.