Butternut and Barley Pilaf

Recipe submitted by Rod K.

Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon zest and garlic, gives the dish a lively finish. The pilaf is an excellent accompaniment to chicken and pork, but would stand on its own with the addition of Parmesan.

Makes 6 servings

2/3 cup each
2 tsp. extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium, low fat chicken broth or vegetable broth
1 3/4 cups water 1 cup pearl barley (not quick-cooking type)
2 cups cubed peeled butternut squash (3/4-inch cubes)
1/3 cup chopped flat-leaf parsley
1 tsp. freshly grated lemon zest
1 Tbsp. lemon juice 1 clove garlic, minced
1/4 tsp. salt, or to taste
Freshly ground pepper to taste

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; 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 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.

NUTRITION INFORMATION: Per serving: 194 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 40 g carbohydrate; 6 g protein; 8 g fiber; 149 mg sodium. Nutrition bonus: Vitamin A (180% daily value), Vitamin C (45% dv), Fiber (30% dv).