I don't really eat very much candy. I have the occasional chocolate here and there but on a daily basis, I try and steer clear from munching on lots of sweets. Halloween, however, is when I eat candy. To compensate for my indulgence I'll be consuming a lot of healthy foods like this butternut and barley pilaf.
This side gets its delicious flavor from chunks of melt in your mouth squash and fresh, zesty gremolata. It pairs nicely with a light chicken or pork. For a vegetarian meal serve with a crunchy spinach salad. Get the recipe to this scrumptious side when you read more
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 3/4 cups water
1 cup pearl barley
2 cups cubed peeled butternut squash (3/4-inch cubes) (see Tip)
1/3 cup chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon 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).