Butternut Squash & Pearl Barley Pilaf
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | teaspoons |
olive oil, extra-virgin
|
|
1 | medium |
onions
chopped |
|
14 | ounces |
chicken broth, low salt
or vegetable broth, about 1 can |
|
1 ¾ | cups |
water
|
|
1 | cup |
pearl barley
|
|
2 | cups |
butternut squash
peeled and cubed, 1-inch cube |
* |
½ | cup |
cilantro
freshly chopped, or parsley leaves |
|
1 | teaspoon |
lemon zest
freshly grated |
|
1 | tablespoon |
lemon juice
|
|
2 | cloves |
garlic
minced, more or less to taste |
|
salt and black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
10 | ml |
olive oil, extra-virgin
|
|
1 | medium |
onions
chopped |
|
404.6 | ml/g |
chicken broth, low salt
or vegetable broth, about 1 can |
|
414 | ml |
water
|
|
237 | ml |
pearl barley
|
|
473 | ml |
butternut squash
peeled and cubed, 1-inch cube |
*
|
118 | ml |
cilantro
freshly chopped, or parsley leaves |
|
5 | ml |
lemon zest
freshly grated |
|
15 | ml |
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.