Barley Butternut Squash Pilaf Recipe

Ingredients for Barley Butternut Squash Pilaf

• Olive Oil
• Butternut Squash
• Yellow Onion
• Red Pepper
• Pearl Barley
• Low Sodium Chicken Broth
• 1 cup water
• Dried Sage
• Dried Thyme
• 1 teaspoon salt
• Fresh Ground Pepper
• Lemon Peel

How to Make Barley Butternut Squash Pilaf

1. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat.
2. Add 1 medium butternut squash, peeled, seeded, and cubed; 1 medium onion, chopped; and 1 bell pepper (any color), chopped.
3. Cook for 3 minutes, stirring often, until slightly softened.
4. Add 1 cup pearl barley.
5. Cook, stirring frequently, until the barley is lightly toasted, about 3 minutes.
6. Add 4 cups vegetable broth, 1 cup water, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes, or until the barley is tender.
8. Remove from heat and stir in the zest of 1 lemon.