Barley-Zucchini Pilaf

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

Another way to use up some of those plentiful zucchinies. The barley adds fiber and is a tasty change to potatoes. Different liquids can give a new dimention to the dish. Beef stock, fruit juice, lemon juice in the water can be used with good results.

Ingredients Nutrition


  1. Heat oil over medium heat in frypan.
  2. Add onion and garlic and saute until tender (about 5 minutes).
  3. Add broth, thyme, seasonings, carrot and barley.
  4. Stir and bring to a boil.
  5. Transfer to a 2 1/2 quart casserole dish.
  6. Cover and bake 40 minutes.
  7. Stir in zucchini and parsley.
  8. Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes).
  9. For Vegetarian use the water.


Most Helpful

Very nice dish. The only thing I changed was, I added the zucchini in with the rest of the vegetables and broth. The recipe doesn't give an oven temp., so I set it at 375 degrees and baked it 50 min. Came out just right. :)

Lori Mama March 11, 2007

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