Vegetable Barley Pilaf

By The Canadian Living Test Kitchen

82 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	270270 cal
pro	6 g6g pro
total fat	5 g5g total fat
sat. fat	1 g1g sat. fat
carb	54 g54g carb
fibre	6 g6g fibre
chol	0 mg0mg chol
sodium	704 mg704mg sodium
% RDI:	-
calcium	55 calcium
iron	2020 iron
vit A	3131 vit A
vit C	9797 vit C
folate	2222 folate

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This one-pot dish doubles as either a hearty side dish or a filling vegetarian main course.

Ingredients

1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp minced lemon rind 1 1tbsp tbspminced lemon rind
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 zucchini , chopped1 1zucchinizucchinis, chopped
1 sweet red pepper , chopped1 1sweet red peppersweet red peppers, chopped
1 cup pearl barley 1 1cup cuppearl barley or pot barley
2-1/2 cups vegetable stock 2-1/2 2-1/2cups cupsvegetable stock
1 cup minced frozen vegetable blend 1 1cup cupminced frozen vegetable blend
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

In heavy saucepan, heat oil over medium heat; fry onion, garlic, lemon rind, salt and pepper until onion is softened, about 3 minutes.

Add zucchini, red pepper and barley; cook, stirring, until vegetables are slightly softened, about 3 minutes. Add stock and bring to boil; cover and simmer over medium heat until barley is tender, about 25 minutes.

Add frozen vegetables, tossing with fork; cover and heat through for 5 minutes. Stir in parsley.

Source : Canadian Living Magazine: October 2007

Keywords : Vegetarian; Main Course; Peas; Barley; One-Pot; Zucchini;

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