Toasted Brown Rice & Barley Pilaf with Roasted Vegetables
A hearty, nutty grain pilaf combining toasted brown rice and barley with fresh herbs, roasted vegetables, and melted Monterey Jack cheese. The toasting step deepens the grain flavors while vegetables add brightness and texture. Serve as a satisfying vegetarian main or alongside roasted chicken or fish. This version balances whole grains with fresh herbs and seasonal vegetables for a wholesome, weeknight-friendly dish.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup brown rice, uncooked
- ½ cup barley, uncookedquinoa1:1whole graingluten-free alternativegluten-free
reduces cook time to 15-20 minutes total
- 2 14.5-ounce cans vegetable broth
- 2 medium onions, cut into thin wedges
- 2 tablespoon fresh basil, chopped(optional)
- 1 tablespoon fresh marjoram, chopped(optional)dried herbs2 teaspoon totalconvenience
use half the quantity
- ¼ teaspoon coarsely ground pepper
- 3 medium carrots, thinly sliced
- 2 medium zucchini, halved lengthwise, sliced
- 3 ounce Monterey Jack cheese, shredded
Instructions
- 1
Heat oil in a 10-inch skillet over medium heat.
- 2
Add rice and barley, stirring occasionally, until lightly browned, about 4-5 minutes.
- 3
Stir in broth, onions, basil, marjoram, and pepper.
- 4
Continue cooking until the mixture comes to a full boil, about 4-5 minutes.
- 5
Reduce heat to low, cover, and simmer for 35 minutes.
- 6
Stir in carrots and zucchini, cover, and continue cooking until grains and vegetables are tender and liquid is absorbed, 10-12 minutes.
- 7
Remove from heat and sprinkle with cheese.
Tips
Toast grains until fragrant and lightly golden to develop deeper, nuttier flavors that elevate the final dish.
Add vegetables in stages so they cook just until tender while grains finish, maintaining texture and vibrancy.
Stir in fresh herbs after cooking to preserve their bright flavor and color.
Good to Know
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth to restore moisture.
Prepare grains and vegetables the day before. Toast grains and combine with broth and seasonings, then refrigerate. Add vegetables and cheese when cooking.
Serve warm as a vegetarian main course with a green salad and crusty bread, or as a side to roasted chicken, fish, or grilled vegetables.
Common Mistakes
Do not skip the toasting step to avoid flat, bland grain flavor.
Do not overcook vegetables by adding them at the start to maintain texture and color.
Do not stir excessively once simmering to avoid releasing excess starch and creating a gluey texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
reduces cook time to 15-20 minutes total
Full guide →General Alternatives
FAQ
Can I use white rice instead of brown rice?
Yes, but reduce the total cooking time to approximately 45 minutes after bringing to a boil. White rice cooks faster than brown rice and may absorb liquid more quickly.
What if I don't have fresh basil or marjoram?
Substitute with dried herbs using one teaspoon total, or use other fresh herbs like dill, oregano, or thyme. Dried herbs concentrate in flavor, so use less.
How long can I keep leftovers and can I freeze this pilaf?
Refrigerate for up to 4 days. Freezing is possible for up to 3 months, but texture may become slightly mushy upon thawing. Reheat gently with added broth.