Provided by EatingWell
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.
Tip: To save time, use conveniently peeled and cubed butternut squash, available in many supermarkets in the fall and winter.
Calories 194 Carbohydrates 40 Fat 2 Saturated fat 0
Mono unsaturated fat 1 Protein 6 Cholesterol 1 Fiber 8 Potassium 457
This recipe has been added to the following public cookbooks:
Kid-Friendly Side Dishes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | ritalee313
07/23/08 12:27 PM | no lemon pleasethis recipe would have been good if i would have left out the lemon zest and juice. it ruined it........dont add the lemon whatever you do |
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