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