Prep 30 mins
Cook 1 hr
This is a vegetarian variation on a Cooking Light recipe, which used chicken.
- 3⁄4 teaspoon ground cumin
- 3⁄8 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground cinnamon
- 3⁄8 teaspoon dried mint flakes
- 3⁄4 teaspoon garlic powder
- 3⁄4 teaspoon ground red pepper
- 3⁄8 teaspoon vegetable oil
- cooking spray
- 7 ounces chopped onions
- 5 ounces chopped red bell peppers
- 2 1⁄4 teaspoons low sodium soy sauce
- 2 1⁄2 cups low sodium vegetable broth
- 7 ounces uncooked pearl barley
- 14 1⁄2 ounces canned diced tomatoes, drained
- 1 bunch chopped green onion
- Combine the first 7 ingredients in a small bowl.
- Coat skillet with cooking spray and oil; add chopped onion, bell pepper, and soy sauce.
- Cook over medium-high heat 3 minutes or until vegetables are lightly browned.
- Add broth, barley, tomatoes, and spice mixture, and stir well.
- Bring to a boil; cover, reduce heat, and simmer 55 minutes or until barley is done.
- Let stand 15 minutes.
- Stir in green onions.
This was really good and quite easy. I just put everything together and had time to prepare some roasted asparagus, a salad, and a steak to go with it. I made it as written except I used fresh tomatoes and green frying peppers. Very nice and healthy side dish.
Wonderful flavor, colorful and such a healthy way to get your whole grain. The ratio of liquid to grain and the timing was just right. We thought the green onions were the perfect topper.
This is a truly excellent pilaf. I used frozen peppers so there was a little extra liquid (and I forgot to drain the tomatoes at the beginning..) so I just used 2 cups of stock. I did use chicken as I am not a vegetarian and happened to be out of veggie stock. I didn't have any mint or green onions. BUT I really think those were minor issues. This pilaf had wonderful flavor and texture. Mine was done a little shy of the 55 minutes listed so check a bit early. Really great. Thanks!