Rating: 3.67 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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 test

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; carbohydrates 35.8g; dietary fiber 7g; sugars 3.3g; fat 2.1g; saturated fat 0.3g; vitamin a iu 5250.2IU; vitamin c 18.9mg; folate 35.6mcg; calcium 48.8mg; iron 1.5mg; magnesium 49.5mg; potassium 398.5mg; sodium 269.1mg; thiamin 0.1mg.
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