Green Bean And Tofu Pilaf

• 1 1/2 tbsp vegetable or olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 cup pearl barley, rinsed
• 1 None vegetable bouillon cube
• 6 oz green beans, trimmed and sliced
• 7 oz broccoli, cut into florets
• 8 oz firm tofu, drained and cut into 3/4-inch pieces
• 14 oz peeled butternut squash, cut into 1/2-inch pieces
• 2 tbsp chopped flat-leaf parsley
• 1/3 cup slivered almonds, toasted
• 2 tsp finely grated lemon peel

1. Heat half the oil in a large saucepan on medium heat. Add onion; cook and stir for 5 mins or until softened. Add garlic; cook and stir for 30 seconds or until fragrant. Increase heat to medium-high. Stir in barley, crumbled bouillon cube and 2 cups water. Bring to a boil. Reduce heat to low. Cover; simmer, stirring occasionally, for 35 mins or until barley is tender and liquid is absorbed. Add beans, broccoli and tofu; cook and stir for 3 mins more or until vegetables are tender.
2. Meanwhile, preheat the oven to 400u0b0F. Line a large baking pan with parchment paper. Place squash on prepared pan. Drizzle with remaining oil. Bake for 25 mins or until golden and tender. Set aside.
3. Stir roasted squash and parsley into barley mixture. Divide among serving bowls. Serve topped with almonds and lemon peel.

vegetable, onion, garlic, pearl barley, vegetable bouillon cube, green beans, broccoli, firm tofu, butternut squash, flatleaf parsley, slivered almonds, lemon peel

Taken from recipes-plus.com/api/v2.0/recipes/32879 (may not work)