Vegetable and Barley Pilaf Recipe
Vegetable and Barley Pilaf Recipe photo by Taste of Home

Vegetable and Barley Pilaf Recipe

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4.5 4 7
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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


  1. Saute zucchini and carrot in butter in a large saucepan until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender.
  2. Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes. Yield: 4 servings.
Originally published as Vegetable and Barley Pilaf in Simple & Delicious February/March 2013, p30

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Reviewed Feb. 11, 2015

"I substituted 1tsp herbs de provence for the marjoram. Very tasty, everyone loved it."

Reviewed Sep. 27, 2014

"Thought this was very good, though it needed some more spice. I'll be making this one again! Thanks!"

Reviewed Aug. 28, 2013

"I made this tonight exactly as written, but thought it was bland. If I make it again, I will definitely add something to give it more zip."

Reviewed Jan. 20, 2013

"very yummy!!! and easy to make!"

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