Barley And Black Bean Pilaf
Equipment
- nonstick skillet 12-inch
Ingredients
- 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
Instructions
- 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 & 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.
Nutrition values
Calories: 280 kcal