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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Ingredients

Directions

  • 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; 2.1 g total fat; 269 mg sodium. 35.8 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (18)

Read More Reviews
18 Ratings
  • 5 star values: 2
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
08/28/2017
This recipe is horrible! Winter squash does not have any flavor in this dish. It needs a little more oil or even butter. As other reviewers mentioned two main ingredients barley and butternut squash have to be cooked separately or squash should be added in the end. Total waste of good products! Read More
Rating: 2 stars
12/18/2014
Too Much Liquid I used the full amount of fluid and the exact cooking time that the recipe specified and I ended up with unappetizing glop. I should have followed the package directions for the barley instead of the recipe. Not happy. Pros: nutritious -- if you can eat it Cons: recipes needs rewrite 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
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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: 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: 5 stars
11/11/2013
Delicious recipe as written Easy yummy and healthy. As good as it gets Read More
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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
Rating: 1 stars
02/27/2013
Yuk! I just finished making this dish and we did not like it at all. I followed the recipe exactly This is an awful combination they just don't work. I had to throw it out completely. Pros: 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
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
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
Absolutely filling and so tasty. I used real parsley root. excellent receipe....Aug.9 20l0 12:59 AM 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
Rating: 4 stars
10/29/2011
I couldn't find any butternut so I used zucchini. Wow! My husband who doesn't like any kind of squash loved it and wants more. A very versatile recipe. Oh I also skipped the lemon zest. Read More
Rating: 4 stars
10/29/2011
Excellent dish. I love the brightness the lemon and parsley add. I took the suggestion to add beans so I threw in some canellinis to make it a meal. I also added an additional two cups of butternut squash and a full cup of parsley. Read More
Rating: 4 stars
10/29/2011
Not bad followed recipe as written used vegetable bouillon a little bland could use a twist maybe Indian spices? Read More
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
10/29/2011
I love barley and butternut so this is lovely. My husband doesn't like barley so I make it often using quinoa instead - equally delicious. Read More