Barley-Vegetable Pilaf

Barley-Vegetable Pilaf

0 Reviews
From: Diabetic Living Magazine

Sometimes finding a side to compliment your meat or fish entree is challenging, but this pilaf recipe is easy to prepare and so tasty you'll want to put it on regular rotation. Quick-cooking barley—which provides nutty flavor and chewy texture—is joined with loads of colorful tender vegetables in this versatile 25-minute side dish.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1¾ cups lower-sodium vegetable broth
  • ¾ cup quick-cooking barley
  • ½ cup small broccoli florets
  • ½ cup ( ½ inch) pieces zucchini
  • ½ cup chopped red bell pepper
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons finely grated Parmesan cheese (optional)

Preparation

  • Prep

  • Ready In

  1. Heat broth in a medium saucepan to boiling. Stir in barley; return to boiling. Reduce heat. Simmer, covered, for 8 minutes.
  2. Add broccoli, zucchini, and bell pepper. Return to boiling and cook, covered, for 3 minutes more or until the barley and vegetables are tender.
  3. Remove from heat and stir in chives and lemon peel. If desired, sprinkle each serving with some of the Parmesan.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 141 calories; 1 g fat(0 g sat); 7 g fiber; 29 g carbohydrates; 5 g protein; 7 mcg folate; 0 mg cholesterol; 2 g sugars; 251 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ vegetable

Reviews 0