Barley Pilaf
Short on time? Using quick-cooking barley will cut this recipe time in half. See the notes for more information.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup, 1/8 of recipe (146g)
148
Calories
3g
Protein
30g
Carbs
2g
Fat
4g
Fiber
1g
Sugar
17mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 tablespoon · or cooking oil of choice
onion, chopped
1 cup
celery, chopped
1/2 cup
green or red bell pepper, chopped
1/2 cup, optional
mushrooms, sliced
1 cup · or 4 ounce can mushrooms, drained
pearl barley, uncooked
1 cup
low-sodium bouillon
1 teaspoon · vegetable, beef or chicken
water
2 1/2 cups
Instructions
- 1
Wash hands with soap and water.
- 2
Place a medium pan over medium heat; add vegetable oil, onion and celery. Cook, stirring often until onion is soft.
- 3
Add bell pepper (if using), mushrooms and pearl barley. Stir well.
- 4
Add water and bouillon and stir to dissolve bouillon. Bring to a boil, lower heat and cover pan.
- 5
Cook for 50 to 60 minutes or until barley is tender and liquid is absorbed.
Notes
- •This can be used as a side dish, or stuffing for pork chops or chicken.
- •To serve as a main dish, add 2 cups of any chopped cooked meat during the last fifteen minutes of cooking.
- •If using quick-cooking barley the recipe can be prepared in 15 minutes or less. Reduce water to 2 cups and cook for 10 to 15 minutes.
Source: USDA MyPlate Kitchen · Montana State University Extension Service
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