Barley with Spinach and Walnuts

"We serve this dish in a crock pot at demos. Itís a great traveler and party favorite," Pat Gage.

1 ¼ Pearled barley (not quick-cooking type)
6 cupsChicken broth
¾ teaspoonCracked black pepper
1 mediumYellow onion, diced
1 ½ poundsWinter squash, peeled, seeded, and cut into 1-inch squares
½ cupButter
2 teaspoonsEngage Organics Garlicsaltless
1 teaspoonEngage Organics Original All-Purpose
5 cupsChopped spinach
1 cupWalnuts, toasted and chopped
1 ½ cupsFinely shredded Parmesan cheese

 

Preheat oven to 325 degrees.

Cook barley according to package directions using chicken broth in place of water. Add cracked pepper to the broth. Cover the pot.

Meanwhile, in a large skillet cook onion and squash in butter over medium heat, covered, until the squash is fork tender, stirring occasionally. Cook about 10 minutes. Remove from heat.

Stir in cooked barley, Engage Organics seasoning blends, spinach, walnuts, and Parmesan cheese. Transfer to a 3 quart-casserole dish.

(At this point you can put the casserole in the refrigerator and cook when ready to serve. It keeps up to 24 hours.)

Bake uncovered 25-30 minutes or until heated through. (If you have kept the casserole in the refrigerator before cooking, it will take an additional 10 minutes or so to heat through.)

Serves 8 generously.


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