Barley-Butternut Squash Pilaf
"This recipe was one of the top recipes published in 2008 by the Chicago Tribune newspaper in the Good Eating section. It was adapted from "The Woman's Day Cookbook for Healthy Living." The lemon zest provides a surprising zing."
photo by WiGal
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 pilaf dish
- Serves:
- 6
ingredients
- 1 tablespoon olive oil
- 1 small butternut squash, peeled cut into 1 1/2 inch pieces
- 1 yellow onion, chopped
- 1 small red pepper, chopped
- 1 cup pearl barley (not quick cooking)
- 1 (14 ounce) can low sodium chicken broth
- 1⁄2 cup water
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon salt
- fresh ground pepper
- 1 teaspoon grated lemon peel
directions
- Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper. Cook 3 minutes, stirring often. Add barley; cook, stirring often, until toasted slightly, about 3 minutes.
- Add broth, water, sage thyme, salt and pepper to taste. Cover; heat to boil. Reduce heat to a simmer; cook covered until barley is just tender about 35 minues. Remove from heat, stir lemon zest.
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Reviews
-
Wonderful recipe! I was cleaning up saved recipes & was going to post but you did it for me! This one is really delish! Thank you for posting Marz! Another keeper for my "grains, rice & beans" cookbook! -
Great even without the lemon. My son and his roomate gobbled this up after my wife saying they wouldn"t even try it. -
Very nice dish. Will make again. :) -
Like all the ingredients, the toasting of barley is wonderful. I used about 3 cups of butternut squash which weighed about one pound. Timing is perfect as the barley was a tad chewy like that. Used 1/4 teaspoon of black pepper-- would do again. But next time would cut the squash way smaller probably 1/2 inch and then wait and add with liquids. I would mix lemon zest with chopped parsley and stir in.
