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Barley Zucchini Pilaf Recipe

Transform garden-fresh zucchini into a hearty and delicious barley pilaf! This recipe offers a delightful twist on traditional sides, boasting the satisfying texture of barley and the freshness of zucchini. Experiment with different broths – beef stock for savory richness, fruit juice for a sweet and tangy kick, or even lemon juice in water for a bright, zesty flavor. A perfect side dish packed with fiber and bursting with flavor!

Prep Time 20 mins
Cook Time 95 mins
Calories 293.6 kcal
Protein 20g
Rating 4.0 (1 Reviews)
Barley Zucchini Pilaf 106

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barley Zucchini Pilaf

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How to Make Barley Zucchini Pilaf

  1. Heat 1 tablespoon olive oil over medium heat in a large skillet.
  2. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until softened, about 5 minutes.
  3. Stir in 1 cup pearl barley, 4 cups beef broth (or your chosen liquid), 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 medium carrot, diced.
  4. Bring to a boil, then transfer to a 2 1/2-quart casserole dish.
  5. Cover and bake at 375°F (190°C) for 40 minutes.
  6. Stir in 2 medium zucchini, diced, and 1/4 cup chopped fresh parsley.
  7. Cover and bake for another 25-30 minutes, or until the liquid is absorbed and the zucchini is tender.
  8. For a vegetarian version, substitute beef broth with 4 cups of water and add a vegetable bouillon cube for extra flavor.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

26g

Fat

5g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Healthy Main Dish Side Dishes Vegetables Oven Easy Dinner Party Low Fat Grains Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Healthy 2 Low In Something Pasta Rice And Grains Taste Mood Equipment 4 Hours Or Less