Butternut & Barley Pilaf
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Butternut & Barley Pilaf
Eat this nutritious side dish with butternut squasgraih and barley. Orange vegetable, whole grain, it's a one-two punch.
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 (14-ounce) can reduced-sodium 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
Directions
Preparation
- 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.
Tips
To save time, use conveniently peeled and cubed butternut squash, available in many supermarkets in the fall and winter.
Per Serving: 176 calories; 2 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 36 g carbohydrates; 5 g protein; 7 g fiber; 269 mg sodium; 400 mg potassium
Nutrition Bonus: Vitamin A (180% daily value), Vitamin C (45% dv), Fiber (30% dv).
Exchanges: 2 starch,1 vegetable
Contributed by: EatingWell.com
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, but would stand on its own with the addition of Parmesan.
About Eating Well
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Pareve , Side Dish , Fourth of July, Lag BaOmer, Purim, Shabbat, Shavuot, Sukkot, Thanksgiving , American , Dinner Tonight, Make Ahead , Budget, Kid Friendly, Vegan, Whole Grain , Rice, Grains, & Pasta, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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sounds so full flavored and healthy. cant wait to make this
I made this for breakfast today – it’s quite easy and tastes very good. I’ll leave out the lemon juice next time because IMO it somewhat overpowers the dish. I remain confused as to why it’s called a pilaf, but frankly, it’s so good you can call it whatever you like.
Thanks for the recipe, it’s a keeper.