Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

  1. 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.


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