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 I loved the texture of the chewy barley and nutty crunch if pine nuts, the tangy bite of sun dried tomato and the herbed cottage cheese that added a surprising cool creaminess to the dish.  Barley and Kale with Sun Dried Tomato, Pine Nuts and Herbed CheeseAdapted from Clean Eating's Barley RisottoServes 4** 6 WW Pts Plus Printable Recipe Ingredients 1 cup cooked barley 1 onion, diced 3 cloves garlic, minced 1 bunch kale, rinsed, de-stemmed and chopped 1/4 cup vegetable broth Coarse sea salt, fresh ground pepper, to taste 1/4 cup sun dried tomatoes, diced 2 Tbsp pine nuts 2 cup roasted squash such as butternut, I used a cup from the left over Roasted Calabaza and Sweet Potato 1 cup 1% cottage cheese 2 Tbsp fresh herbs (I used rosemary, chives and parsley), minced Directions 1. Spray a large skillet with cooking spray and heat over medium high heat. Add the onions and garlic and cook until softened, about 5 minutes; add the kale and chicken broth and season with salt and pepper. Reduce heat, cover and cook for 3 minutes until softened. Uncover and continue cooking until desired tenderness. Stir in the tomatoes, barley and squash. 2. Blend the cottage cheese until smooth, mix in the herbs; top each serving with a dollop of herbed cheese mixture and 1/2 Tbsp pine nuts. Nutrition Facts 4 Servings Amount Per Serving Calories 229.2 Total Fat 4.6 g Saturated Fat 0.7 g Polyunsaturated Fat 2.0 g Monounsaturated Fat 1.1 g Cholesterol 2.3 mg Sodium 984.6 mg Potassium 950.9 mg Total Carbohydrate 38.6 g Dietary Fiber 9.0 g Sugars 3.7 g Protein 13.4 g Vitamin A 587.9 % Vitamin B-12 5.9 % Vitamin B-6 24.8 % Vitamin C 143.4 % Vitamin D 0.0 % Vitamin E 8.3 % Calcium 21.1 % Copper 25.3 % Folate 16.2 % Iron 18.5 % Magnesium 23.0 % Manganese 72.6 % Niacin 16.2 % Pantothenic Acid 7.5 % Phosphorus 22.0 % Riboflavin 16.6 % Selenium 15.6 % Thiamin 17.0 % Zinc 9.9 % |
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