Butternut Squash & 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.
Yield
6 servingsPrep
15 minCook
48 minReady
68 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
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 |
|---|---|---|---|
| 1E+1 | 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.
