Confetti Barley Pilaf

Bits of vegetables and herbs add specks of festive color to this hearty pilaf. To save time, toast the almonds while you chop the vegetables and parsley.

Yield: 5 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 8.1g
  • Saturated fat: 0.8g
  • Protein: 6.7g
  • Carbohydrate: 29.1g
  • Cholesterol: 0mg
  • Iron: 1.3mg
  • Sodium: 457mg
  • Calories from fat: 36%
  • Fiber: 4.9g
  • Calcium: 46mg


  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped carrot
  • 1/2 cup chopped red onion
  • 1 cup uncooked quick-cooking barley
  • 1/2 teaspoon salt
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 small bay leaf
  • 1 fresh thyme sprig
  • 1/2 cup chopped tomato
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon freshly ground black pepper


  1. Heat oil in a medium saucepan over medium-high heat. Add bell pepper, carrot, and onion; sauté 5 minutes or until onion is almost tender. Add barley; sauté 1 minute. Add salt, broth, bay leaf, and thyme sprig. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until barley is tender and liquid is absorbed. Discard bay leaf and thyme sprig. Remove from heat; stir in tomato and next 3 ingredients.
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