“Sometimes finding a side to compliment your meat or fish entree is challenging, but this pilaf recipe is easy to prepare and so tasty you’ll want to put it on regular rotation. Quick-cooking barley—which provides nutty flavor and chewy texture—is joined with loads of colorful tender vegetables in this versatile 25-minute side dish.”


  • 1¾ cups lower-sodium vegetable broth
  • ¾ cup quick-cooking barley
  • ½ cup small broccoli florets
  • ½ cup ( ½ inch) pieces zucchini
  • ½ cup chopped red bell pepper
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons finely grated Parmesan cheese (optional)


  • 1Heat broth in a medium saucepan to boiling. Stir in barley; return to boiling. Reduce heat. Simmer, covered, for 8 minutes.
  • 2Add broccoli, zucchini, and bell pepper. Return to boiling and cook, covered, for 3 minutes more or until the barley and vegetables are tender.
  • 3Remove from heat and stir in chives and lemon peel. If desired, sprinkle each serving with some of the Parmesan.