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Lunch & Dinner
Butternut Squash Barley Pilaf

Butternut Squash Barley Pilaf


1 cup uncooked C&F Foods Pearl Barley, rinsed
1 tablespoon olive oil
1 small butternut squash, peeled and cut into 1 1/2 inch pieces
1 small white onion, chopped
1 small sweet red pepper, chopped
1 can low-sodium chicken broth
1/2 cup water
1/2 teaspoon dried summer savory
1/2 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground pepper (to taste)
1 1/2 teaspoons lemon zest


In a large pot, heat oil. Sauté butternut squash, onion and red pepper for 3 minutes. Add barley and sauté for 3 minutes. Add broth, water, savory, thyme, salt, and pepper to taste. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until barley is tender, stirring once halfway through. Stir in lemon zest and serve. Serves 4.