Barley And Black Bean Pilaf

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  • nonstick skillet 12-inch


  • 1 tablespoon vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • 1 carton 32 oz reduced-sodium chicken broth
  • 1 cup uncooked medium pearled barley
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground chipotle chile powder
  • ½ teaspoon salt
  • 8 pattypan squash cut into fourths, or 2 medium yellow summer squash, cut in half lengthwise, then crosswise into ½-inch slices
  • 1 large red bell pepper coarsely chopped (1½ cups)
  • 1 can black beans drained, rinsed
  • 1 cup frozen sweet peas


  • In 12-inch nonstick skillet, heat oil over medium heat.
  • Add onion and garlic; cook 4 minutes, stirring occasionally.
  • Stir in broth, barley, turmeric, cumin, chile powder and salt.
  • Heat to boiling.
  • Reduce heat; cover and simmer 40 minutes, stirring occasionally.
  • Stir in squash, bell pepper and beans.
  • Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.
  • Stir in peas.
  • Cover; cook 3 to 5 minutes longer or until peas are cooked.
  • Let stand covered 5 to 10 minutes to let flavors blend before serving.

Notes / Tips / Wine Advice:

Quick Variations
Turn this dish into a shrimp main dish by adding 1 pound of shrimp with the peas. Choose frozen cooked shrimp that have been peeled and deveined with the tail shells removed. Thaw them in a strainer under running cold water. It will only take a few minutes before they’re ready to add to the skillet.
To make this recipe meatless, use vegetable broth in place of chicken broth.

Nutritional Information

Calories: 280 kcal