Squash and Barley Pilaf

By Greywolf

A mild and versatile side with a colourful autumn feel. The tender barley pairs well with the sweet, soft bites of butternut squash.

Ingredients

• 4 c chopped butternut squash (1" pieces)
• 2 1/4 c low sodium vegetable broth
• 1 c chopped red pepper
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• --------------
• 1 tsp canola oil
• 1 1/2 c chopped onion
• 1/2 c diced celery
• --------------
• 1 c pearl barley
• --------------
• 1 tsp grated lemon zest

Details

Servings 6
Preparation time 20mins
Cooking time 320mins
Adapted from companyscoming.com

Preparation

Step 1

Combine first 7 ingredients in a 3 1/2 to 4 quart (3.4 to 4L) slow cooker

Heat canola oil in large frying pan on medium-high. Add onion and celery. Cook for about 5 minutes, stirring often, until golden.

Add barley. Cook for about 3 minutes, stirring often, until barley starts to brown. Transfer to slow cooker. Stir. Cook, covered, on low for 4 to 5 hours or on high for 2 to 2 1/2 hours until barley is tender and liquid is absorbed.

Add lemon zest. Stir gently.