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Vegetable and Barley Pilaf

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


  • 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


  • In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes.
  • Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.
Nutrition Facts
3/4 cup: 219 calories, 4g fat (2g saturated fat), 8mg cholesterol, 480mg sodium, 39g carbohydrate (3g sugars, 10g fiber), 9g protein.

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Average Rating:
  • Patrica390
    Jul 28, 2020

    My family liked this. I made changes. Didn't have quick cooking barley. I cooked the barley separately adding a chicken bullion cube. Added the cooked barley to the vegetables. The only other difference from the recipe was the addition of Parmesan cheese.

  • jmscoker
    Feb 11, 2015

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

  • DianeC23
    Sep 27, 2014

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

  • Twich
    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.

  • s_pants
    Jul 21, 2013

    No comment left

  • mkaskela
    Mar 4, 2013

    No comment left

  • CindyL611
    Jan 20, 2013

    very yummy!!! and easy to make!

  • Brenleeh
    Jan 10, 2013

    No comment left