Barley Zucchini Pilaf Recipe

Name: Barley Zucchini Pilaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp vegetable oil; 1/2 c. minced yellow onion; 1 x clove garlic chopped; 2 1/2 c. canned low-sodium chicken broth or possibly water; 1 tsp dry thyme; 1/2 tsp salt Freshly grnd pepper; 1 c. pearl barley rinsed well in cool water and liquid removed; 1 x carrot peeled and grated; 2 x zucchini unpeeled, grated and blotted dry; 1/4 c. minced fresh parsley

Servings: persons

1
Preheat oven to 350 degrees.
2
In medium skillet over medium heat, hot oil.
3
Add in onion and garlic and saute/fry till tender, about 5 min.
4
Add in broth, thyme, salt, pepper and barley.
5
Stir and bring to a boil.
6
Transfer barley mix to a 2 1/2-qt casserole dish lightly coated with cooking spray or possibly oil.
7
Add in carrots.
8
Cover and bake 40 min.
9
Stir in zucchini and parsley.
10
Cover and bake till liquid is absorbed and zucchini is tender, 25 to 30 min more.
11
NOTES :

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tsp vegetable oil, 1/2 c. minced yellow onion, 1 x clove garlic chopped, 2 1/2 c. canned low-sodium chicken broth or possibly water, and more.

Yes, Barley Zucchini Pilaf Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!