Mexican Barley Pilaf

Bursting with bold flavors and wholesome ingredients, Mexican Barley Pilaf is a hearty, plant-based dish that takes comfort food to a vibrant new level. This one-pot recipe combines the nutty chew of pearl barley with colorful vegetables like red bell pepper, zucchini, and sweet corn, simmered to perfection in a spiced tomato and vegetable broth base. Infused with aromatic cumin, chili powder, and smoked paprika, it’s further elevated by a refreshing touch of lime and fresh cilantro. Packed with protein from black beans and loaded with nutrients, this dish is perfect as a standalone meal or a flavorful side for your favorite Mexican-inspired entrees. Quick to prepare and brimming with authentic taste, Mexican Barley Pilaf is a healthy, satisfying option the whole family will love!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 1 medium (diced) red bell pepper
• 1 medium (diced) zucchini
• 1 can (14 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoons smoked paprika
• 1 can (15 ounces, rinsed and drained) black beans
• 1 cup sweet corn kernels
• 0.25 cup (chopped, plus more for garnish) cilantro leaves
• 1 whole (juiced and zested) lime
• 1 teaspoon (to taste) salt
• 0.5 teaspoons (to taste) black pepper

Directions

Step 1

Rinse the pearl barley under cold water using a fine mesh strainer to remove excess starch and debris. Set aside.

Step 2

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 4

Stir in the garlic and cook for an additional minute, until fragrant.

Step 5

Add the diced red bell pepper and zucchini to the skillet, cooking for 4-5 minutes until slightly softened.

Step 6

Stir in the ground cumin, chili powder, and smoked paprika, ensuring the vegetables are evenly coated with the spices.

Step 7

Add the rinsed pearl barley, canned diced tomatoes (with their juices), and vegetable broth to the skillet. Stir to combine.

Step 8

Season with salt and black pepper to taste.

Step 9

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 25-30 minutes, or until the barley is tender and most of the liquid has been absorbed.

Step 10

Stir in the black beans and sweet corn, cooking for another 5 minutes to heat through.

Step 11

Remove the skillet from the heat and stir in the chopped cilantro, lime juice, and lime zest.

Step 12

Taste and adjust the seasoning with additional salt, lime juice, or spices as needed.

Step 13

Serve the Mexican barley pilaf warm, garnished with additional chopped cilantro and a lime wedge if desired.

Nutrition Facts

Serving size	2272.1 grams (2272.1g)

Amount per serving	% Daily Value*
Calories	1948

Total Fat 43.50g	56%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 4.30g
Cholesterol 0mg	0%
Sodium 7251mg	315%
Total Carbohydrate 344.50g	125%
Dietary Fiber 83.90g	300%
Total Sugars 58.50g
Protein 67.90g	136%

Vitamin D 0IU	0%
Calcium 614mg	47%
Iron 22mg	122%
Potassium 4026mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.2%

Protein: 13.3%

Carbs: 67.5%