First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted From EatingWell.com
2 tsp. extra-virgin olive oil
1 cup Leeks, washed and chopped
1 3/4 cup vegetable broth
1 3/4 cups water
1 cup pearl barley
2 cups Winter Squash, peeled, cut in 3/4-inch cubes
1/3 cup chopped Parsley
1 tsp. freshly grated lemon zest
1 Tbls. lemon juice
1 clove garlic, minced
salt and 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, barley and squash; 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. Try adding some toasted nuts and a bit of goat cheese for more complex flavors.