Barley-Squash Pilaf Recipe


Nutty pearl barley is lightly toasted and then simmered until just tender in a mix of chicken broth and chopped butternut squash, onion and red pepper that’s seasoned with sage, thyme, and grated lemon zest.


  • 1 tbsp olive oil
  • 12 oz peeled butternut squash
  • 1 cup chopped onion
  • 1 small red pepper
  • 1 cup barley (pearl not quick-cooking)
  • 1 can chicken broth
  • 1/2 tsp each dried sage and thyme
  • 1/4 tsp each salt and pepper
  • 1 tsp grated lemon zest


  1. Heat oil in large nonstick skillet over medium-high heat. Add squash, onion and red pepper; saute 3 minutes. Add barley; cook 3 minutes to toast slightly.
  2. Add broth, 1/2 cup water, the sage, thyme, salt and pepper. Cover and bring to a boil. Then reduce the heat and simmer, covered, for 20 to 25 minutes until the barley is tender.
  3. Remove the heat, stir in lemon zest.
  4. Serve as main dish with a salad, as a side dish or, for a more hearty meal, stir in cooked whole-grain pasta.