Warm Broccoli and Barley Pilaf

Total Time
35mins
Prep 10 mins
Cook 25 mins

Food & Wine. July 2007.

Ingredients Nutrition

Directions

  1. In a medium saucepan, melt 1 tablespoon of the butter. Add the barley and cook over moderately high heat, stirring until fragrant and lightly browned, about 5 minutes. Add 3 cups of water and 1 teaspoon of salt and bring to a boil.
  2. Cover and cook over low heat until the barley is tender and the water is absorbed, about 20 minutes.
  3. Meanwhile, in a large deep skillet, bring 1/2 inch of water to a boil. Add the broccoli florets, cover and cook just until bright green, about 2 minutes.
  4. Drain and pat dry. Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil.
  5. Add the broccoli stems and stir-fry over high heat until crisp-tender, about 2 minutes. Add the shallots, ginger and jalapeño and stir-fry for 1 minute.
  6. Add the broccoli florets, season with salt and stir-fry for 2 minutes.
  7. Off the heat, stir in the barley and scallion and the remaining 1 tablespoon of butter. Transfer to a bowl and serve warm.

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