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.

Vegetable Barley Pilaf

Course: Main Course
Cuisine: Continental
Prep Time: 18 minutes
Cook Time: 40 minutes
Total Time: 58 minutes
Servings: 4 people
Calories: 276 kcal
Author: Neha Mathur

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.

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Ingredients

  • 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

Instructions

  1. Wash the barley and soak in enough water for 40 minutes.

  2. Heat olive oil in a pressure cooker.

  3. Add black cardamom, bay leaf and cloves and fry for a few seconds.

  4. Add onion, ginger and garlic and cook until slightly browned.

  5. Now add carrot, beans, peas, potato and cauliflower and cook on high heat for 2 minutes.

  6. Add salt, garam masala and lemon juice.

  7. Drain the barley and add it in the cooker along with 3 cups of water.

  8. Pressure cook until barley is cooked and all the water is absorbed.

  9. Garnish with fresh coriander.

  10. Serve hot with raita.

Nutrition Facts
Vegetable Barley Pilaf
Amount Per Serving
Calories 276 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 42mg 2%
Potassium 414mg 12%
Total Carbohydrates 42g 14%
Dietary Fiber 10g 40%
Sugars 2g
Protein 8g 16%
Vitamin A 28.4%
Vitamin C 14.5%
Calcium 3.7%
Iron 15.8%
* Percent Daily Values are based on a 2000 calorie diet.