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Butternut & Barley Pilaf
Nb persons: 6
Yield: 2/3 cup
Preparation time: 20
Total time: 1 hour
Source: Eating Well
| Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon zest and garlic, gives the dish a lively finish. The pilaf is an excellent accompaniment to chicken and pork, but would stand on its own with the addition of Parmesan. | |
| 2 teaspoons | extra-virgin olive oil |
| 1 medium | onion, chopped |
| 1 14-ounce can | reduced-sodium chicken broth, or vegetable broth |
| 1 3/4 cups | water |
| 1 cup | pearl barley |
| 2 cups | cubed peeled butternut squash,, (3/4-inch cubes) (see Tip) |
| 1/3 cup | chopped flat-leaf parsley |
| 1 teaspoon | freshly grated lemon zest |
| 1 tablespoon | lemon juice |
| 1 clove | garlic, minced |
| 1/4 teaspoon | salt, or to taste |
| Freshly ground pepper, to taste | |
Preparation
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add 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 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.
Add 4 oz of cubed chicken for a second meal!
Tips & Notes
* Tip: To save time, use conveniently peeled and cubed butternut squash, available in many supermarkets in the fall and winter.
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