Confetti Barley Pilaf Recipe
Confetti Barley Pilaf Recipe photo by Taste of Home

Confetti Barley Pilaf Recipe

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This pilaf is both colorful and tasty," says Kris Erickson from Everett, Washington. "The slightly chewy texture of the barley, the tender vegetables and lively spices make it special enough for company. I love to cook and experiment in the kitchen—especially with grains and veggies."
TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES: 6 servings

Ingredients

  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 cup medium pearl barley
  • 1 cup sliced fresh mushrooms
  • 1/2 cup shredded carrot
  • 1/2 cup coarsely shredded cabbage
  • 1/2 cup chopped sweet red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2-1/2 cups chicken broth or vegetable broth

Nutritional Facts

One serving (2/3 cup) equals 169 calories, 3 g fat (trace saturated fat), 0 cholesterol, 507 mg sodium, 32 g carbohydrate, 7 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Directions

  1. In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes.
  2. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender. Yield: 6 servings.
Originally published as Confetti Barley Pilaf in Light & Tasty February/March 2003, p57

Nutritional Facts

One serving (2/3 cup) equals 169 calories, 3 g fat (trace saturated fat), 0 cholesterol, 507 mg sodium, 32 g carbohydrate, 7 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Reviews for Confetti Barley Pilaf

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Reviewed May. 6, 2013

Nice light supper...I didn't have cabbage but skipping it was fine. I would put less basil and oregano in the next time. I used 2 boullion cubes instead of broth....would use "less sodium "variety instead. I also had to add a little more water and let it cook down a little longer. But very tasty. You could probably also top it with Feta cheese when you serve it.

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