Easy Vegetable Barley Pilaf Recipe

barley pilaf recipe served in white bowl

5 from 10 votes

Easy Vegetable Barley Pilaf Recipe

An easy vegetable barley pilaf recipe that combines chewy barley, sweet peppers, onions, and garlic for a flavorful side dish with simple ingredients. Wonderful with chicken, pork, or fish.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 182kcal

Author: Jami Boys

Ingredients

2 tablespoons butter or oil
1 medium onion chopped
1/2 large red sweet pepper chopped*
2 cloves garlic minced
1 ½ cups pearl barley can use hulled**
2 cups chicken broth or vegetable broth
1/2 cup white wine or more chicken broth
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
fresh parsley for garnish, optional

Instructions

Melt the butter in a large saucepan over medium heat. Add the onions, peppers, and garlic; cook for about 5 minutes until the vegetables have softened.
Add the barley, salt and pepper, and cook for about 1 minute, then pour in the broth and wine (if using).
Bring the mixture to a boil, reduce heat to low, cover, and cook for 45 to 50 minutes until barley is tender and liquid is absorbed. (See alternate oven cooking method below.)
Garnish with parsley before serving, if desired.

Notes

*Additional Vegetable Variations:

Sauté mushrooms along with onions.
Add diced carrots, parsnips, or turnips along with onions.
Add chopped kale with the liquid, before boiling.
Stir in chopped spinach at the end of cooking, stirring in just until wilted before serving.

**To use hulled barley, simply cook pilaf 30 minutes longer, or until tender.

To Cook in Oven: You can cook this in the oven if you wish: after bringing to a boil on the stovetop, cover the (oven-safe) pot and place in a pre-heated 350 degree oven for 55 to 60 minutes (pearl barley). I like this option if I'm baking chicken- it's easy to put it all in the oven and forget about it for an hour.

Nutrition