Zutaten für Barley Butternut Squash Pilaf
- 2 tablespoons olive oil
- 1 medium butternut squash
- 1 medium yellow onion
- 1 red bell pepper
- 1 cup pearl barley
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- zest of 1 lemon
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Zubereitung von Barley Butternut Squash Pilaf
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat.
- Add 1 medium butternut squash, peeled, seeded, and cubed; 1 medium onion, chopped; and 1 bell pepper (any color), chopped.
- Cook for 3 minutes, stirring often, until slightly softened.
- Add 1 cup pearl barley.
- Cook, stirring frequently, until the barley is lightly toasted, about 3 minutes.
- Add 4 cups vegetable broth, 1 cup water, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes, or until the barley is tender.
- Remove from heat and stir in the zest of 1 lemon.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
19g
Fat
2g
Carbs
15g
