Barley-Butternut Squash Pilaf

Total Time
Prep 15 mins
Cook 40 mins

This recipe was one of the top recipes published in 2008 by the Chicago Tribune newspaper in the Good Eating section. It was adapted from "The Woman's Day Cookbook for Healthy Living." The lemon zest provides a surprising zing.

Ingredients Nutrition


  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.
Most Helpful

Wonderful recipe! I was cleaning up saved recipes & was going to post but you did it for me! This one is really delish! Thank you for posting Marz! Another keeper for my "grains, rice & beans" cookbook!

Buster's friend January 14, 2009

Great even without the lemon. My son and his roomate gobbled this up after my wife saying they wouldn"t even try it.

Art's Protege January 14, 2009

Very nice dish. Will make again. :)

Lori Mama January 04, 2014