Butternut Squash and Barley Pilaf
Print recipe
Ingredients
- 1 Small Butternut Squash (about 2 Lbs, Peeled, seeded, and diced into 1/2)
- 1/2 Large Spanish Onion (About 8 Oz 1/2)
- 3 cloves Galric (Smashed)
- 1 Medium Apple (Peeled, cored and cut into 1/2)
- 1 teaspoon Garam Masala
- 1/2 teaspoon Sage
- 1 cup Barley
- 3 cups Chicken or Vegetable Stock
- 1 tablespoon Olive Oil
- 3-4 Scallions (cut on bias for garnish)
Directions
| Step 1 | |
 Heat oil in a 4 quart saucepan | |
| Step 2 | |
| When oil is hot, lower heat to medium and add onion to pan, stir well, and saute for 2-3 minutes | |
| Step 3 | |
| Add garlic to pan, saute for another minute | |
| Step 4 | |
 Add apples to pan, saute another 2-3 minutes and add barley and squash, saute for another 3-4 minutes | |
| Step 5 | |
| Add stock and bring to boil | |
| Step 6 | |
| When stock is boiling lower heat to simmer, cover and simmer for one hour until barley is tender | |