Page Title
Butternut and Barley Pilaf
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Ingredients:
•        2 teaspoons extra-virgin olive oil
•        1 medium onion, chopped
•        1 14-ounce can vegetable  broth
•        1 3/4 cups water
•        1 cup pearl barley
•        2 cups cubed peeled butternut squash, (3/4-inch
cubes) (see Tip)
•        1/3 cup chopped flat-leaf parsley
•        1 teaspoon freshly grated lemon zest
•        1 tablespoon lemon juice
•        1 clove garlic, minced
•        1/4 teaspoon salt, or to taste
•        Freshly ground pepper, to taste

Preparation:

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.
Butternut and Barley
Pilaf