A Wine-Friendly and Healthful Recipe

    This dish is delicious, filling, and has only 175 calories per serving. The lemon zest makes it a wonderful partner to Pinot Gris, Pinot Grigio or Chardonnay. This recipe yields 6 servings.



* 1 tablespoon olive oil

* 1 small butternut squash, peeled, cut in 1 1/2-inch pieces

* 1 yellow onion, chopped

* 1 small red bell pepper, chopped

* 1 cup pearled barley

* 1 14-oz. can low-sodium chicken broth

* 1/2 cup water

* 1/2 teaspoon dried sage, crumbled

* 1/2 teaspoon dried thyme

* 1/4 teaspoon salt

* Freshly ground black pepper

* 1 teaspoon grated lemon zest


     1. Heat oil in a Dutch oven over medium-high heat. Add squash, onion and bell pepper. Cook 3 minutes, stirring often.

     2. Add barley. Cook, stirring often, until toasted slightly, about 3 minutes.

     3. Add broth, water, sage, thyme, salt and pepper to taste. Cover, and heat to a boil.

     4. Reduce heat to a simmer and cook, covered, until barley is just tender, about 35 minutes.

     5. Remove from heat, and stir in lemon zest.


Posted in Food and Wine Pairings/Recipes
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