Mexican Barley Pilaf

READY IN: 1hr 10mins
Recipe by Tarbean

I got this recipe from Yahoo! Health. It was posted there by miavita. This was very tasty and a nice departure from rice or pasta and a great way to eat whole grains. My husband will not eat beans, so I substituted corn for the black beans and it turned out great. Also, I was too lazy to chop onion and used some dried minced onion instead. I didn't have jalapenos on hand and still wanted the heat, so just added some red pepper flakes along with the other spices.

Top Review by lauralie41

I love barley so this was a tasty side dish for me but DH wasnt as happy with it as I was. We dont care for black beans so I added dark red kidney beans and parsley instead of cilantro. I think next time I will use a can of drained petite diced tomatoes and corn like the chef had mentioned in the recipe description and maybe DH will enjoy a bit more. Anyway, I thought this was great!

Ingredients Nutrition

Directions

  1. Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
  2. Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
  3. Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
  4. Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.

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