- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 (14 ounce) can reduced-sodium chicken broth or vegetable broth
- 1 3/4 cups water
- 1 cup pearl barley
- 2 cups cubed peeled butternut squash (3/4-inch cubes) (see Tip)
- 1/3 cup chopped flat-leaf parsley
- 1 teaspoon fresh grated lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water and barley; 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 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.