Making the Vegetable Barley Pilaf with barley instead of rice means that you get the benefit of added vitamins and nutrients including extra fiber. Here is how to make Vegetable Barley Pilaf.
Vegetable Barley Pilaf is a really healthy take on a traditional pilaf. Making the pilaf with barley instead of rice means that you get the benefit of added vitamins and nutrients including extra fiber which helps with digestion. So what are you waiting for? Add this Barley Vegetable Pilaf in your weekday menu and enjoy with friends and family. Good suggestion na?
The vegetables in this vegan barley pilaf mix together well to compliment each other with a great taste in every bite. It’s a hearty dish that can stand on it’s own if you’re looking for a vegetarian meal option or be paired with a main dish and you’re sure to love the taste of the cooked barley along with all these wonderful vegetables.
Making this pilaf is quite easy and requires just one pot. I use pressure cooker to make it, since it reduces cooking time a lot, but you can make it in a simple pot as well. The recipe basically requires putting all the things in a pan and cooking until everything comes together nicely.
What are the alternatives you can make?
This recipe is very versatile. You can make barley pilaf with lentils or a barley pilaf with bacon. You can also add quinoa to it and make quinoa Barley Pilaf. I am also looking at making lemon barley pilaf soon.
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Vegetable Barley Pilaf Recipe
Vegetable Barley Pilaf
Making the Vegetable Barley Pilaf with barley instead of rice means that you get the benefit of added vitamins and nutrients including extra fiber. Here is how to make it.
- 1 cup Barley
- 2 tbsp Olive Oil
- 2 Black Cardamom
- 2 Bay Leaf
- 3-4 Cloves
- 1/2 cup Onion Chopped
- 1 tsp Ginger Chopped
- 1 tsp Garlic Chopped
- 1/4 cup Carrot Chopped
- 1/4 cup Beans Cut into small pieces
- 1/4 cup Peas
- 1/4 cup Potato Peeled and cubed
- 1/4 cup Cauliflower Cut into small florets
- Salt to taste
- 1/2 tsp Garam Masala Powder
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Coriander Chopped
Wash the barley and soak in enough water for 40 minutes.
Heat olive oil in a pressure cooker.
Add black cardamom, bay leaf and cloves and fry for a few seconds.
Add onion, ginger and garlic and cook until slightly browned.
Now add carrot, beans, peas, potato and cauliflower and cook on high heat for 2 minutes.
Add salt, garam masala and lemon juice.
Drain the barley and add it in the cooker along with 3 cups of water.
Pressure cook until barley is cooked and all the water is absorbed.
Garnish with fresh coriander.
Serve hot with raita.
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