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A front view of Barley Pilaf

Barley Pilaf

Barley Pilaf is easy to cook, healthy and vegan lunch idea. The tender and chewy Barley is sauteed in mild spices and mixed with nuts. Its a complete delight on a wonderful and relaxed afternoon.
Course lunch
Cuisine Indian, vegan
Keyword Barley Pilaf
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 324kcal
Author Gunjan


  • 2 tbsp olive oil
  • 1 tsp mustard seeds
  • 7 curry leaves
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup raw peanuts (with skin)
  • 1/4 cup unsalted cashew nuts
  • 1 cup chopped yellow onions
  • 1 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1 1/2 tsp salt (or as per taste)
  • 3 cups cooked pearled barley
  • 1 1/2 tsp lemon juice (or as per taste)


  • Heat oil in a wok/skillet in a medium flame.
  • Add mustard seeds. As soon as it starts to splutter add curry leaves, cilantro, peanuts, cashew nuts and saute well.
  • When the cashew nuts and peanuts start browning add onions and saute until translucent.
  • Add turmeric powder, chili powder and salt and again mix well so that the spices are well blended.
  • Add barley and mix properly. Cover and cook for few minutes.
  • Lastly add lemon juice. Mix properly. Simmer, cover and cook for 2 minutes.
  • Garnish with more cilantro and serve hot.


  • To cook Barley - take 2 ½ cups of water in a saucepan and bring it to a boil. Add 1 cup barley and cook until almost all the water is absorbed and the barley is soft, tender and chewy. For pilaf recipe drain the left over water.


Calories: 324kcal | Carbohydrates: 42g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Sodium: 882mg | Potassium: 123mg | Fiber: 4g | Vitamin A: 235IU | Vitamin C: 36mg | Calcium: 20mg | Iron: 1.9mg