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Butternut & Barley Pilaf

Butternut & Barley Pilaf
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WebMD Recipe from

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.

Prep: 15 minutes | Cook: 50 minutes | Total Time: 1 hour 5 minutes
  • 2 teaspoons
    extra-virgin olive oil
  • 1 medium
    onion, chopped
  • 1 14-ounce can
    reduced-sodium chicken broth or vegetable broth
  • 1 3/4 cups
  • 1 cup
    pearl barley
  • 2 cups
    cubed peeled butternut squash, 3/4-inch cubes
  • 1/3 cup
    chopped flat-leaf parsley
  • 1 teaspoon
    freshly grated lemon zest
  • 1 tablespoon
    lemon juice
  • 1 clove
    garlic, minced
    salt and pepper to taste
  1. 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.
Nutritional Information

Makes: 6 servings
Serving Size: 2/3 cup each
  • Calories176
  • Fat2 g
    • Saturated fat0g
  • Carbohydrates36 g
    • Dietary fiber7 g
  • Protein5 g
  • Sodium269 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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