Thursday, September 10, 2009

Definitely Yum-O

This evening I made Barley-Kielbasa Pilaf, a recipe I found in the October issue of Rachel Ray magazine. It caught my eye because the picture showed a lot of veggies and barley (which means fiber); I figured it would be pretty low in WW points. Actually, the recipe as written in the magazine had a lot of oil, but with the oil reduced and a few other changes implemented, this recipe rocked!

Note: This recipe is kind of chopping intensive, and it takes a good 45+ minutes to make. But even my husband liked this one, so I think it will be a keeper!


3 T. olive oil (real recipe called for 1/4 c. + 2 T.)
1 1/4 C. pearl barley
2 cloves garlic, chopped
1 large stalk celery, chopped (not in original recipe)
1/2 C. onion, chopped (not in original recipe)
1/2 t. salt

Spray a saucepan liberally with Pam and then add 1 T. of the oil. Cook the onion, celery, and garlic in the oil for about 3 minutes. Add the pearl barley and toast it in the pan for an additional 3 minutes. Add the salt and 2 1/2 cups of water. Bring to a boil, then cover and reduce heat to a simmer. Cook for 35 to 40 minutes.

3 C. diced butternut squash (about 1.5 lbs.)
3/4 lb. kielbasa, chopped (I used 95% fat free turkey kielbasa)
4 C. cauliflower florets
2 T. dried parsley (original recipe uses 1/2 C. fresh)

Spray a large frying pan liberally with Pam and then add 1 T. of the oil. Add the butternut squash and cook for 5 minutes over medium high heat until browned. Add kielbasa and cook for an additional 5 to 6 minutes (until squash is tender). Empty squash and meat into a separate bowl, then add the last tablespoon of oil to the frying pan. Add the cauliflower and a few tablespoons of water seasoned with salt and pepper. Cover and cook for about 5 minutes or until tender.

By this time the barley mixture should be done. Add the squash mixture, parsley, and barley to the cauliflower. Stir to combine. Serve warm with breadcrumbs sprinkled over the top (I did not do this--it tasted great without it).

The recipe in the magazine says this serves four, but there was so much I stretched it to serving 6 (serving size was still about 2 cups). My changes/calculations with 6 servings put it at 7 WW points per serving.

PS, still no Police Beat posted--hopefully next week.

Scripture of the Day: 2 Nephi 32:8-9

1 comment:

  1. Wow! That looks good! I want to come over to your house for dinner... PLEASE :)


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