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
  1. Heat a large saucepan over medium heat
  2. Add onion and cook, stirring often (add a little broth as needed to keep onion from sticking)
  3. Cook onion until softened and translucent, about 2 to 3 minutes
  4. Add the rest of the broth, water, and barley
  5. 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
  6. 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
  7. Once barley is cooked, add in the steamed squash, parsley, lemon zest, lemon juice, garlic, and pepper
  8. Mix gently and heat until butternut squash is warmed through

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