Mexican Barley Pilaf
Bursting with bold flavors and wholesome ingredients, Mexican Barley Pilaf is a hearty, plant-based dish that takes comfort food to a vibrant new level. This one-pot recipe combines the nutty chew of pearl barley with colorful vegetables like red bell pepper, zucchini, and sweet corn, simmered to perfection in a spiced tomato and vegetable broth base. Infused with aromatic cumin, chili powder, and smoked paprika, it’s further elevated by a refreshing touch of lime and fresh cilantro. Packed with protein from black beans and loaded with nutrients, this dish is perfect as a standalone meal or a flavorful side for your favorite Mexican-inspired entrees. Quick to prepare and brimming with authentic taste, Mexican Barley Pilaf is a healthy, satisfying option the whole family will love!
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 medium (diced) red bell pepper
- 1 medium (diced) zucchini
- 1 can (14 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 can (15 ounces, rinsed and drained) black beans
- 1 cup sweet corn kernels
- 0.25 cup (chopped, plus more for garnish) cilantro leaves
- 1 whole (juiced and zested) lime
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
Instructions
Rinse the pearl barley under cold water using a fine mesh strainer to remove excess starch and debris. Set aside.
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the garlic and cook for an additional minute, until fragrant.
Add the diced red bell pepper and zucchini to the skillet, cooking for 4-5 minutes until slightly softened.
Stir in the ground cumin, chili powder, and smoked paprika, ensuring the vegetables are evenly coated with the spices.
Add the rinsed pearl barley, canned diced tomatoes (with their juices), and vegetable broth to the skillet. Stir to combine.
Season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 25-30 minutes, or until the barley is tender and most of the liquid has been absorbed.
Stir in the black beans and sweet corn, cooking for another 5 minutes to heat through.
Remove the skillet from the heat and stir in the chopped cilantro, lime juice, and lime zest.
Taste and adjust the seasoning with additional salt, lime juice, or spices as needed.
Serve the Mexican barley pilaf warm, garnished with additional chopped cilantro and a lime wedge if desired.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7251 mg | 315% | |
| Total Carbohydrate | 344.5 g | 125% | |
| Dietary Fiber | 83.9 g | 300% | |
| Total Sugars | 58.5 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4026 mg | 86% | |
*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.
