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Barley Butternut Squash Pilaf

Recipe courtesy of the Oat and Barley Council of Ontario.

Ingredients

  • 1 tbsp olive oil
  • 1 small butternut squash, peeled, cut into 1 1/2 inch pieces
  • 1 yellow onoin, chopped
  • 1 small red bell pepper chopped
  • 1 cup pearl barley
  • 1can low sodium chicken broth
  • 1/2 cup water
  • 1/2 tsp dried sage, crumbled
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • freshly ground pepper to taste
  • 1 tsp grated lemon zest

Directions

  1. Heat oil in a large pot over medium-high heat; add squash, onion and bell pepper
  2. Cook 3 minutes, stirring several times
  3. Add barley; cook, stirring three or four times, until toasted slightly, about 3 minutes
  4. Add broth, water, sage, thyme, salt and pepper to taste
  5. Cover; heat to a boil
  6. Reduce heat to a simmer; cook, covered, until barley is just tender, about 35 minutes.
  7. Remove from heat
  8. Stir in lemon zest.
  
         

 
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