Pearl Barley Pilaf
Elevate your side dish game with this hearty and wholesome Pearl Barley Pilaf, a perfect blend of nutty, chewy grains and aromatic vegetables. This recipe combines tender pearl barley simmered in savory vegetable broth with a colorful medley of sautéed onion, carrot, and celery, infused with garlic and a delicate hint of bay leaf. Finished with a burst of fresh parsley and a splash of zesty lemon juice, this pilaf is as refreshing as it is comforting. Packed with fiber and plant-based goodness, it’s an ideal side for roasted meats, grilled vegetables, or as a standalone vegetarian delight. Simple to prepare and ready in under 45 minutes, this nutritious dish is a kitchen staple that balances flavor and ease effortlessly.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium carrot
- 1 stalk celery stalk
- 2 cloves garlic cloves
- 1 bay leaf
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Rinse the pearl barley under cold running water until the water runs clear. Drain well.
In a medium saucepan, bring the vegetable broth to a boil. Reduce the heat to low and keep it warm.
Heat the olive oil in a large skillet or saucepan over medium heat.
Finely dice the onion, carrot, and celery. Mince the garlic cloves.
Add the onion, carrot, and celery to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Add the minced garlic and continue to cook for 1 more minute, stirring to prevent burning.
Stir in the pearl barley and toast it in the skillet for 2-3 minutes, coating the grains in the vegetable mixture and olive oil.
Add the warm vegetable broth to the skillet along with the bay leaf. Stir well to combine.
Cover the skillet, reduce the heat to low, and let the mixture simmer gently for 25-30 minutes, or until the barley is tender and has absorbed most of the broth. Stir occasionally to prevent sticking.
Once cooked, remove the skillet from heat. Discard the bay leaf.
Stir in chopped fresh parsley, lemon juice, salt, and black pepper. Adjust the seasoning to taste.
Fluff the pilaf with a fork and serve warm. Optionally, garnish with additional parsley or a lemon wedge.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 22.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2435 mg | 52% | |
*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.
