Butternut Squash and Black Barley Pilaf
Ingredients
- 1½ medium red onion, chopped
- 2 cups vegetable broth - ideally homemade with no-salt
- 1 cup water
- 1 cup Manitou Trading Company Organic Black Barley
- 2 cups cubed peeled butternut squash - approx ¾ inch cubes
- ⅓ cup chopped flat-leaf parsley
- 1 tsp freshly grated lemon zest
- 1 Tbsp lemon juice
- 1 clove garlic, minced
- Freshly ground pepper, to taste
Instructions
- Heat a large saucepan over medium heat
- Add onion and cook, stirring often (add a little broth as needed to keep onion from sticking)
- Cook onion until softened and translucent, about 2 to 3 minutes
- Add the rest of the broth, water, and barley
- 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 60 - 90 minutes
- While the barley is cooking, in a separate pot, steam the butternut squash until fork tender, about 6-8 minutes and then set aside until barley is ready
- Once barley is cooked, add in the steamed squash, parsley, lemon zest, lemon juice, garlic, and pepper
- Mix gently and heat until butternut squash is warmed through