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.

Patsy Jamieson

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Recipe Summary

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

Tip: To save time, use conveniently peeled and cubed butternut squash, available in many supermarkets in the fall and winter.

Nutrition Facts

175 calories; protein 5.3g 11% DV; carbohydrates 35.8g 12% DV; dietary fiber 7g 28% DV; sugars 3.3g; fat 2.1g 3% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 5250.2IU 105% DV; vitamin c 18.9mg 32% DV; folate 35.6mcg 9% DV; calcium 48.8mg 5% DV; iron 1.5mg 9% DV; magnesium 49.5mg 18% DV; potassium 398.5mg 11% DV; sodium 269.1mg 11% DV; thiamin 0.1mg 13% DV.

Reviews (18)

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18 Ratings
  • 5 star values: 2
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
02/13/2014
Ingredients awesome cooking instructions not so much. The flavors in this dish are spot on. It is sweet acidic salty. Perfect. However the directions are very flawed. It doesn't say to cover while it cooks. Barley is a grain. When was the last time you cooked a grain without covering it? (Rice quinoa amaranth...) And by the time the barley was cooked my squash was mush. It was not all pretty like the picture. My suggestion: Cook the onion garlic in oil add the barley broth cover and cook for 20/25 minutes. Then add the squash and recover to finish cooking till barely and squash are soft 10/15 more? Again the flavors were perfect this is just not the correct way to cook a grain. I will definitely make it again. I like having a barley recipe that isn't soup! Pros: Wonderful flavor Cons: Poor directions Read More
Rating: 4 stars
05/08/2014
Outstanding This is really delicious and simple. I have to admit I forgot to add the lemon zest lemon juice garlic and parsley at the end and it was still very delicious. Pros: Easy Cons: None Read More
Rating: 4 stars
01/17/2012
Added 1/2 lb of Lamb sausage! Made this recipe and followed it exactly except I added in 1/2 lb of crumbled lamb sausage when I was sauteing the onions. So good! Turns this from a side dish into a quick and lovely one-pot supper. Read More
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Rating: 4 stars
10/29/2011
Love squash and love barley so recipe was terrific as written. Also liked it with a little curry powder too. Read More
Rating: 4 stars
10/30/2011
This came out terrific. I substituted cilantro for parsley and didn't have any lemon zest and it still came out beautiful. Was almost creamy and wonderful for a cold wet winter night. Read More
Rating: 4 stars
03/14/2013
Delicious! I did this today. I never had barley before and I loved it! I followed the recipe but instead of using chicken broth I used two chicken bouillons and skipped the zest. My bf loved this too! Pros: very easy few ingredients great taste economic Read More
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Rating: 5 stars
11/29/2013
hearty and delicious Really hearty and filling. I added toasted pine nuts to it and topped with soft goat cheese which really made the dish better. Pros: easy to make. Cons: a little bland prior to additions Read More
Rating: 4 stars
10/30/2011
Sounds great. How about adding 3/4 cup of pinto beans and serve cold for a quick summer dinner? I use leftover by adding something to the original that makes a complete yet nutritious meal. CL Read More
Rating: 4 stars
10/30/2011
Good recipe overall. I substituted lime juice for the lemon juice and did not use zest. Next time I would double the garlic and substitute cilantro for the parsley as Mindi recommended. Read More