Butternut and Barley Pilaf
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 (14 ounce) can reduced-sodium chicken broth or vegetable broth
- 1 3/4 cups water
- 1 cup pearl barley
- 2 cups cubed peeled butternut squash (3/4-inch cubes) (see Tip)
- 1/3 cup chopped flat-leaf parsley
- 1 teaspoon fresh grated lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
Nutrition Info
Per Serving
- Calories: 173 kcal
- Carbohydrates: 34 g
- Dietary Fiber: 7 g
- Fat: 2 g
- Protein: 5 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water and barley; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.
Yield: 6 servings
3. Still Hungry?
Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon zest and garlic, gives the dish a lively finish. The pilaf is an excellent accompaniment to chicken and pork, but would stand on its own with the addition of Parmesan.
Notes:
Tip
To save time, use conveniently peeled and cubed butternut squash, available in many supermarkets in the fall and winter.
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