Butternut & Barley Pilaf
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.Advertisement
Tip: To save time, use conveniently peeled and cubed butternut squash, available in many supermarkets in the fall and winter.
2 starch,1 vegetable