BARLEY AND BLACK BEAN PILAF
Steps:
- 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 pepper 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.
Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g
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Adeel
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family.
Maureen Hagell
[email protected]This pilaf is a great make-ahead meal. I made a big batch on Sunday and then reheated it throughout the week for lunch and dinner.
Syed Gaming
[email protected]This pilaf is a great way to use up leftover barley and black beans.
SK SHAKIL KHAN 07
[email protected]I love the combination of barley and black beans in this pilaf. It's a hearty and flavorful dish.
Jagat karki Jagat
[email protected]This pilaf is a great way to get your daily dose of vegetables.
tasfia islam
[email protected]I've made this pilaf several times and it's always a hit. It's a great dish to serve at potlucks or parties.
Cyprian Litunda
[email protected]This pilaf is a great way to use up leftover rice.
Km Nasir Uddin
[email protected]I'm not a vegetarian, but I love this pilaf. It's a great source of protein and fiber.
Andrew Aston
[email protected]This pilaf is a great way to get your kids to eat their vegetables.
Deedz
[email protected]I'm always looking for new ways to cook barley, and this recipe is a keeper. The pilaf was flavorful and satisfying.
dr 3bfdeel
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family.
Markalow Woods
[email protected]This pilaf is a great make-ahead meal. I made a big batch on Sunday and then reheated it throughout the week for lunch and dinner.
Donnie Banks
[email protected]I love how versatile this recipe is. I've made it with different types of beans and vegetables, and it always turns out delicious.
NAMI SWAN
[email protected]This recipe was easy to follow and the pilaf turned out great. I served it with grilled chicken and it was a perfect meal.
Muhammad B Hama
[email protected]This pilaf was a bit bland for my taste. I think I would have liked it better with some more spices or a tangy sauce.
Jadiel Caraballo
[email protected]I'm not a huge fan of barley, but this recipe changed my mind. The barley was cooked perfectly and had a nice chewy texture. The black beans and vegetables added a lot of flavor and substance.
Mamtial Shah
[email protected]This recipe is a great way to use up leftover barley and black beans. I also added some chopped walnuts and dried cranberries, which gave the pilaf a nice sweet and savory flavor.
Atif Rehman Rehman
[email protected]I made this pilaf for dinner last night and it was a hit! My family loved the hearty flavor and the pop of color from the vegetables. It was also really easy to make, which is always a bonus.
Joseph Isaac
[email protected]This barley and black bean pilaf was a delicious and healthy meal. The combination of barley, black beans, vegetables, and herbs created a flavorful and satisfying dish. I especially loved the addition of the pistachios, which added a nice crunch and