Barley-butternut Squash Pilaf

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon olive oil
• 1 small butternut squash, peeled cut into 1 1/2 inch pieces
• 1 yellow onion, chopped
• 1 small red pepper, chopped
• 1 cup pearl barley (not quick cooking)
• 1 (14 ounce) can low sodium chicken broth
• 1/2 cup water
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• fresh ground pepper
• 1 teaspoon grated lemon peel

Recipe

• 1 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.
• 2 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.