Best Barley Squash Pilaf Recipes
BARLEY-BUTTERNUT SQUASH PILAF
This recipe was one of the top recipes published in 2008 by the Chicago Tribune newspaper in the Good Eating section. It was adapted from "The Woman's Day Cookbook for Healthy Living." The lemon zest provides a surprising zing.
Provided by Marz7215
Categories < 60 Mins
Time 55m
Yield 1 pilaf dish, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper. Cook 3 minutes, stirring often. Add barley; cook, stirring often, until toasted slightly, about 3 minutes.
- Add broth, water, sage thyme, salt and pepper to taste. Cover; heat to boil. Reduce heat to a simmer; cook covered until barley is just tender about 35 minues. Remove from heat, stir lemon zest.
BARLEY SQUASH PILAF
Steps:
- Heat oil in large nonstick skillet over med-high heat. Add squash, onion and red pepper; saute 3 min. Add barley; cook 3 min. to toast slightly.
- Add broth, 1/2 cup water, the sage, thyme, salt and pepper. Cover; bring to a boil. Reduce heat and simmer, covered 20-25 min. or until barley is just tender. Remove from heat; stir in lemon zest.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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