Vegetable and Barley Pilaf

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California

Ingredients

  • 1 large zucchini, quartered and sliced
  • 1 large carrot, chopped
  • 1 tablespoon butter
  • 2 cups reduced-sodium chicken broth
  • 1 cup quick-cooking barley
  • 2 green onions, chopped
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes.
  2. Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

Nutrition Facts

3/4 cup: 219 calories, 4g fat (2g saturated fat), 8mg cholesterol, 480mg sodium, 39g carbohydrate (3g sugars, 10g fiber), 9g protein.

Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California
Recipe Creator

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