Photo by happyzhangbo

Butternut Squash and Pearl Barley Pilaf

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With the sweet taste butternut squash, cooked with pearl barley, fresh lemon zest and fresh lemon juice, tossed with fresh cilantro or parsley, it can be a great side dish but aslo a nice main dish.

68 minutes Prep: 15 minutes Cook: 48 minutes

153 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

2	teaspoons	olive oil, extra-virgin
1	medium	onion	chopped
14	ounces	chicken broth, low salt	or vegetable broth, about 1 can
1 3/4	cups	water
1	cup	pearl barley
2	cups	butternut squash	peeled and cubed, 1-inch cube
1/2	cup	cilantro leaves	freshly chopped, or parsley leaves
1	teaspoon	lemon zest	freshly grated
1	tablespoon	lemon juice
2	cloves	garlic	minced, more or less to taste
1	x	salt and black pepper	to taste

Directions

Heat oil in a large saucepan over medium heat.

Add onion and cook, stirring often, until softened, about 3 minutes.

Add chicken or vegetable broth, water, barley and squash; 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 48 minutes.

Add cilantro (or parsley), lemon zest, lemon juice, garlic, salt and pepper; mix gently.

Serve warm.

Reviews

Fairly nice recipe, I used my leftover butternut squash, and these mixture were really tasty, it really impressed me, with fresh lemon zest and lemon juice, mixed well with cilantro leaves, it is a great recipe. I will make it again later for sure.
about 1 month ago by happyzhangbo

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Nutrition Facts

Serving Size 198g

Amount per Serving

Calories 153 14% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 28mg	1%
Total Carbohydrate 30.0g	10%
Dietary Fiber 6.0g	23%
Sugars 1.0g
Protein 5.0g	10%