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Barley Pilaf with Leeks, Walnuts, and Broccoli {vegan}

Delicate ribbons of pale green leeks, plus a measure of toasted walnuts, stirred into toothsome barley, with green broccoli mini trees piled on top–everything about it nurtures the heart and soul. Especially this fall equinox week, as the days get shorter and the nights grow longer, barley pilaf with leeks, walnuts, and broccoli delivers.

Barley Leek and Walnut Pilaf with Broccoli

Barley’s chewy, pasta-like consistency and its nutritional profile does our hearts good, in more ways than one. Walnuts too shine in the vascular health department, and what with the leek and broccoli benefits, we’ve got vegan well being by the spoonful. Grain and goodies = autumn happiness.

Pearled Barley for Barley Leek and Walnut Pilaf with Broccoli

You can always find a jar of pearled barley kernels in our pantry, but I tend to grab the brown rice or quinoa instead. I’m changing that—this dish newly reminds me to take advantage of cooked barley’s appealing texture and nutlike flavor.

By definition, grain cooked in broth, and containing vegetables and other chopped things, means pilaf. Pilaf, quite the elegant word for a simple grain dish, yes?

Leeks ready for Barley Leek and Walnut Pilaf with Broccoli

Fall is peak leek season. As proof, they appeared in our farm share box two weeks in a row. I’m not complaining. Sautéed leeks, unlike onions, keep their vegetable crunch and complement cooked barley especially well—they belong in this pilaf.

Celebrate the turning colors and this harvest season by getting outside into nature. And then come inside and cook something wonderful—like barley pilaf with leeks, walnuts, and broccoli.

Barley Pilaf with Leeks, Walnuts, and Broccoli recipe notes:

  • Barley contains gluten—it’s not a wheat substitute for someone gluten-intolerant.
  • Transform your pilaf leftovers (if there are any) into an easy delicious soup by adding white beans, and curry powder for color and a completely different flavor.

Barley Leek and Walnut Pilaf with Broccoli

More barley dishes:

Barley and Beet Green Salad with Sun-dried Tomato Vinaigrette from Letty’s Kitchen

Barley Risotto with Kale and Butternut Squash from Mountain Mama Cooks

Lentil and Barley Greek-Style Salad with Tomatoes, Feta, and Capers From Kalyn’s Kitchen

Asparagus Omelette with Barley by Naturally Ella

Roasted Brussels Sprouts and Cranberries with Barley from Cookie and Kate

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  • I’m happy to see you freed barley from the soup bowl! GREG Reply · 1 October, 2015

  • I’m a huge fan of barley and this sounds delicious! And thanks for the shout-out. Reply · 6 October, 2015

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