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Barley and Black Bean Pilaf
Barley and Black Bean Pilaf
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Prep Time:
40 minutes
Total Time:
1 hour 20 minutes
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
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon salt
  • 8 pattypan squash, cut into fourths, or 2 medium yellow summer squash, cut in half lengthwise, then crosswise into 1/2-inch slices
  • 1 large red bell pepper, coarsely chopped (1 1/2 cups)
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 cup frozen sweet peas
Instructions:
  • Heat oil in a 12-inch nonstick skillet over medium heat. Saute onion and garlic for 4 minutes, stirring occasionally.
  • Combine the broth, barley, turmeric, cumin, chile pepper, and salt in the pot. Bring to a boil, then lower the heat, cover, and let it simmer for 40 minutes, stirring now and then.
  • Combine the squash, bell pepper, and beans into the pot. Cover and let simmer for 10 to 15 minutes, stirring occasionally, until the squash and barley reach a tender consistency.
  • Gently fold in the peas, cover, and cook for an additional 3 to 5 minutes until peas are tender. Allow the dish to stand covered for 5 to 10 minutes to enhance the flavors before serving.

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