Barley-Butternut Squash Pilaf

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Servings: 6
READY IN
55mins
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.