Butternut Squash and Pearl Barley Pilaf
Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Serve it as a tasty side dish or a delicious and wholesome main course.
olive oil, extra-virgin
chicken broth, low salt
or vegetable broth, about 1 can
peeled and cubed, 1-inch cube
freshly chopped, or parsley leaves
minced, more or less to taste
salt and black pepper
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.