Best Mexican Barley Pilaf Recipes

MEXICAN BARLEY PILAF

Mexican Barley Pilaf image

I got this recipe from Yahoo! Health. It was posted there by miavita. This was very tasty and a nice departure from rice or pasta and a great way to eat whole grains. My husband will not eat beans, so I substituted corn for the black beans and it turned out great. Also, I was too lazy to chop onion and used some dried minced onion instead. I didn't have jalapenos on hand and still wanted the heat, so just added some red pepper flakes along with the other spices.

Provided by Tarbean

Categories Grains

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

nonstick cooking spray
1 yellow onion, diced
1 garlic clove, minced
1 teaspoon seeded and finely chopped jalapeno (optional)
1 cup pearl barley
2 medium vine-ripened tomatoes, seeded and diced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
2 1/2 cups water
16 ounces can black beans
1/4 cup chopped fresh cilantro

Steps:

Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.

Nutrition Facts : Calories 354.7, Fat 1.6, SaturatedFat 0.3, Sodium 605.2, Carbohydrate 72, Fiber 19.2, Sugar 3.3, Protein 16.1

MEXICAN BARLEY PILAF

MEXICAN BARLEY PILAF image

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
2 1/2 cups (20 fl oz/600 ml) water
1 15-ounce (450-g) can black beans, drained and rinsed
1 tablespoons chopped fresh cilantro
No-stick cooking spray
1 yellow onion, diced
1 clove garlic, minced
1 teaspoon seeded and finely chopped jalapeño, optional
1 cup (7 oz/210 g) pearl barley
2 medium vine-ripened tomatoes, seeded and diced

Steps:

Spray a medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapeños, if using. Cook, stirring, for 5 minutes. Add barley and tomatoes and cook for 3 minutes more. Stir in chili powder, cumin and salt. Add water and bring to a boil. Reduce the heat to low, cover and simmer for 40 minutes. Remove from the heat and let stand 10 minutes. Add black beans and cilantro and toss to combine. Let stand for 5 minutes to warm the beans. Serve warm.

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