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Barley, veggie pilaf

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I found this recipe in the 2/14/06 issue of Womansday--totally Core! I changed the recipe and will note them at the end.


Barley-Squash Pilaf


1 Tbsp olive oil

12 oz butternut squash cut into 1/2" cubes

1 cup chopped onion

1 small red pepper, chopped

1 cup pearl barley (not quick-cooking)

1 can (14 oz) chicken broth

1/2 tsp each dried sage & thyme

1/4 tsp each salt & pepper

1 tsp grated lemon zest.


Heat oil over med. heat. Add squash, onion, & red pepper; saute 3 minutes. Add barley and cook 3 minutes to slightly toast.


Add broth, 1/2 cup water, seasonings. Cover and bring to boil. Reduce heat & simmer, covered, 20-25 minutes, or until barley is just tender.


Remove from heat and stir in lemon zest.


tweaks: I used a mixture of yams, asparagus, fresh green beans (what I had on hand). Yams cooked to a really soft stage so maybe will add them a little later--but they were yummy anyway! I also used red, yellow, and orange peppers cause I had pieces of all three!


Barley is still chewy and nutty. I loved this!!

SW: 157.4

CW: 154.5

2.9 down, 19.5 to go

GW: 135



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