Skinny Bitch Tuesdays: Vegan Rice Pilaf

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Hi, y’all! Happy Tuesday! Boy, do I have a fabulous new little series for your viewing (and eating) pleasure, Skinny Bitch Tuesdays!  This idea came to me while cookbook shopping in Dupont. I stumbled across the lovely cookbook in front of your eyes and thought “yup, I need this.” Shamefully, it was because of the title. I mean, who isn’t drawn to a book labeled skinny bitch?

Well, after I perused the recipes, it was an instant “have to have.” All vegan, all healthy? Right up my alley way. After I bought it, an idea starting brewing in my head. Hey, why don’t I find some healthy bloggers to join me as we cook our way through this, like the PW Wednesday girls and the Milk Bar Mondays. So, I emailed a few of my very favorite healthy food bloggers (Stephanie, Jennifer, Michelle and Kelly) and TA-DA! We’re here and we’re ready to cook skinny, bitch.

To kick things off, we decided to whip up the tantalizing and delicious looking rice pilaf. I mean, you can’t go wrong with a rice pilaf.

The rules for our link up were simple. Make the dish in the book but add your own spin to it. I mean, that’s what we food bloggers do right?

For one, I opted for barley instead of a second rice. Because barley needs love to, guys. Then, I decided to add in a splash (read, 1/4 cup) of dry white wine to the caramelizing veggies. Because, I mean, it’s me, do you really need an explanation?

I may or may not have had some for breakfast. I also may or may not have eaten it with a giant wooden spoon last night while it was cooking causing me to burn my tongue. Speculative, of course.

So, hopefully this recipe is mouth-watering enough to get you on board with SB Tuesdays. Because skinny never looked, or tasted, this good. (I’m done with the tag lines, I think).

Recipe adapted from Skinny Bitch Ultimate Everyday Cookbook.

Barley & Wild Rice Pilaf

Serves about 4.
Prep time: 10 minutes
Cook time: 40 minutes


  • 1/2 cup wild grain rice
  • 1/3 cup barley
  • 2 1/2 cups vegetable broth
  • 1/4 cup water
  • 1/4 cup dry white wine
  • 1 tablespoon extra virgin olive oil
  • 2 small onions, finely chopped
  • 5 baby bella mushrooms, finely chopped
  • 2 cloves garlic, minced
  • Liberal dashes of salt and pepper
  • 1 tablespoon oregano
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons roasted walnuts * (optional)


  1. In a small saucepan, heat 1 1/2 cups vegetable broth and bring to a boil. Add wild rice and boil for 2 – 3 minutes. Reduce heat to a simmer, cover and let cook 30 – 40 minutes, or until most of the liquid has evaporated and the rice is tender. Leave on the warm setting so the rice doesn’t cool.
  2. While the rice is cooking, heat remaining 3/4 cup vegetable broth and 1/4 cup water in another sauce pan. Bring to a boil. Once boiling, carefully stir in barley and a pinch of salt. Reduce heat to a simmer and let cook about 45 minutes, or until most of the liquid is gone and the barley is soft. Remove from heat and stir into the wild rice mixture.
  3. Heat olive oil in a medium size pan over medium high heat. Add onions, garlic and mushrooms and cook until soft and fragrant, about 4 – 5 minutes. Add oregano, white wine and rosemary and cook until wine has reduced by more than half. Remove from heat and add to the rice/barley mixture. Liberally season with salt and pepper and garnish with additional rosemary!

Nutritional information per 1 cup serving:

Calories: 88
Fat: 2 grams
Protein: 1.5 grams
Fiber: 2 grams
Carbohydrates: 13.5 grams
Weight Watchers Points:

Be sure to check out these other amazing pilafs by these skinny bitches!

Stephanie: Quinoa pilaf
Jennifer: Wild rice pilaf
Michelle: Pilaf

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  1. Posted by PB and Peppers on
    Tuesday, June 5th, 2012
    I love that you adding barley and white wine.  What a beautiful change-up to the dish!  I just love it!!
  2. Posted by Stephanie @ Eat. Drink. Love. on
    Tuesday, June 5th, 2012
     Ohh, I love that you added the wine to this! Great idea! And I love the use of the barely too! :)
  3. Posted by Katie {Epicurean Mom} on
    Tuesday, June 5th, 2012
    I love barley! Such a hearty and filling grain! This recipe is fantastic Claire! 
  4. Posted by amy donovan on
    Tuesday, June 5th, 2012
    sounds tasty + i love your addition of barley!
  5. Tuesday, June 5th, 2012
    I love this series. Great idea. The pilaf looks amazing! 
  6. Posted by Kiri W. on
    Tuesday, June 5th, 2012
    I've seen so many good recipes come out of this book, it's high time I just buy it :) Looks delicious!
    (And sorry for the long absence, I was traveling/graduating)
  7. Posted by Stephsbitebybite on
    Tuesday, June 5th, 2012
    I can't wait to see all of these recipes!! This rice sounds fabulous!!
  8. Posted by JamesNCleveland on
    Tuesday, June 5th, 2012
  9. Posted by Suzi on
    Tuesday, June 5th, 2012
    I just saw another one of your Skinny Bitch bloggers earlier.  I love this concept you have created.  I am also going to look for this book, these recipes are right up my alley as well.  Your pilaf looks wonderful.
  10. Posted by Anonymous on
    Tuesday, June 5th, 2012
    This looks fabulous! Seems like the leftovers would be great as a salad tossed with some mixed greens and chopped veggies :)
  11. Posted by Baking Serendipity on
    Tuesday, June 5th, 2012
    I'm game for anything skinny and cooked with wine. Love this series!
  12. Wednesday, June 6th, 2012
    Skinny or not, I love this recipe!
  13. Posted by Nancy/SpicieFoodie on
    Wednesday, June 6th, 2012
    I love rice pilaf. Thanks for sharing, it looks delicious.