Barley-Butternut Squash Pilaf - cooking recipe

Ingredients

1 tablespoon olive oil
1 small butternut squash, peeled cut into 1 1/2 inch pieces
1 yellow onion, chopped
1 small red pepper, chopped
1 cup pearl barley (not quick cooking)
1 (14 ounce) can low sodium chicken broth
1/2 cup water
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
fresh ground pepper
1 teaspoon grated lemon peel

Preparation

Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper. Cook 3 minutes, stirring often. Add barley; cook, stirring often, until toasted slightly, about 3 minutes.
Add broth, water, sage thyme, salt and pepper to taste. Cover; heat to boil. Reduce heat to a simmer; cook covered until barley is just tender about 35 minues. Remove from heat, stir lemon zest.