Lemony Vegetable Barley Pilaf
Brighten up your table with this vibrant and wholesome Lemony Vegetable Barley Pilaf, a mouthwatering blend of tender pearl barley, fresh garden vegetables, and zesty citrus flavors. Simmered in rich vegetable broth, pearl barley provides a hearty, nutty base that perfectly complements the sautéed medley of carrots, zucchini, and spinach. A squeeze of fresh lemon juice and a sprinkle of lemon zest lend a refreshing tang, while herbs like parsley and dill elevate each bite with aromatic goodness. Ready in just 40 minutes, this nutritious, one-pan recipe is perfect as a light main dish or a flavorful side, making it ideal for busy weeknights or cozy gatherings. Healthy, vegetarian, and packed with bold flavors, this barley pilaf is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 2 cups spinach, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the pearl barley under cold water using a fine mesh sieve.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the barley, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender and has absorbed most of the liquid.
While the barley cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and carrots, cooking for 3-4 minutes until softened.
Add the diced zucchini and cook for an additional 3 minutes, stirring occasionally.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the chopped spinach and cook for 1-2 minutes, just until wilted.
Once the barley is cooked, drain any excess liquid, if necessary, and stir it into the skillet with the vegetables.
Add the lemon zest, lemon juice, chopped parsley, chopped dill, salt, and black pepper to the skillet. Stir everything well to combine.
Cook for an additional 2-3 minutes over low heat to allow the flavors to meld.
Remove from heat and serve warm. Garnish with extra parsley or dill if desired.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 27.1 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3586 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
