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Put 2 tablespoons of the olive oil in a medium pot over medium heat. When it’s hot, add the scallions and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the barley and cook for 1 minute, stirring constantly. Add 3 cups of the broth, raise the heat to high, cover, and bring to a boil. Season with salt, and lower the heat so the mixture simmers. Cook until the liquid is fully absorbed, about 30 minutes.
Meanwhile, put the remaining 1 tablespoon olive oil, the remaining ¼ cup broth, and the radishes in a small saucepan over medium heat. Cook, stirring constantly, until the radishes have absorbed most of the liquid and are lightly glazed, about 7 minutes.
Add the radishes to the barley mixture and toss to combine. Taste and adjust the seasoning, and serve garnished with parsley. (Store leftover pilaf in an airtight container in the refrigerator for up to several days.)