Butternut Squash and Pearl Barley Pilaf

• 2 teaspoons olive oil, extra-virgin
• 1 medium onions chopped
• 14 ounces chicken broth, low salt or vegetable broth, about 1 can
• 1 3/4 cups water
• 1 cup pearl barley
• 2 cups butternut squash peeled and cubed, 1-inch cube
• 1/2 cup cilantro freshly chopped, or parsley leaves
• 1 teaspoon lemon zest freshly grated
• 1 tablespoon lemon juice
• 2 cloves garlic minced, more or less to taste
• 1 x salt and black pepper to taste

1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook, stirring often, until softened, about 3 minutes.
3. Add chicken or vegetable 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 48 minutes.
4. Add cilantro (or parsley), lemon zest, lemon juice, garlic, salt and pepper; mix gently.
5. Serve warm.

olive oil, onions, chicken broth, water, pearl barley, butternut squash, cilantro freshly, lemon zest freshly, lemon juice, garlic, salt

Taken from recipeland.com/recipe/v/butternut-squash-pearl-barley-p-49927 (may not work)