Green Bean And Tofu Pilaf Recipe

Name: Green Bean And Tofu Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tbsp vegetable or olive oil; 1 None onion, finely chopped; 2 cloves garlic, crushed; 1 cup pearl barley, rinsed; 1 None vegetable bouillon cube; 6 oz green beans, trimmed and sliced; 7 oz broccoli, cut into florets; 8 oz firm tofu, drained and cut into 3/4-inch pieces; 14 oz peeled butternut squash, cut into 1/2-inch pieces; 2 tbsp chopped flat-leaf parsley; 1/3 cup slivered almonds, toasted; 2 tsp finely grated lemon peel

Servings: persons

1 1/2 tbsp vegetable or olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1 cup pearl barley, rinsed
1 None vegetable bouillon cube
6 oz green beans, trimmed and sliced
7 oz broccoli, cut into florets
8 oz firm tofu, drained and cut into 3/4-inch pieces
14 oz peeled butternut squash, cut into 1/2-inch pieces
2 tbsp chopped flat-leaf parsley
1/3 cup slivered almonds, toasted
2 tsp finely grated lemon peel

1
Heat half the oil in a large saucepan on medium heat. Add onion; cook and stir for 5 mins or until softened. Add garlic; cook and stir for 30 seconds or until fragrant. Increase heat to medium-high. Stir in barley, crumbled bouillon cube and 2 cups water. Bring to a boil. Reduce heat to low. Cover; simmer, stirring occasionally, for 35 mins or until barley is tender and liquid is absorbed. Add beans, broccoli and tofu; cook and stir for 3 mins more or until vegetables are tender.
2
Meanwhile, preheat the oven to 400u00b0F. Line a large baking pan with parchment paper. Place squash on prepared pan. Drizzle with remaining oil. Bake for 25 mins or until golden and tender. Set aside.
3
Stir roasted squash and parsley into barley mixture. Divide among serving bowls. Serve topped with almonds and lemon peel.

876

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 tbsp vegetable or olive oil, 1 None onion, finely chopped, 2 cloves garlic, crushed, 1 cup pearl barley, rinsed, and more.

Yes, Green Bean And Tofu Pilaf falls under the Vegetarian 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!

Green Bean And Tofu Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions