Warm Broccoli and Barley Pilaf |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Food & Wine. July 2007. Ingredients:
3 tablespoons unsalted butter |
1 cup barley (7 ounces) |
water |
kosher salt |
1 1/2 lbs broccoli, cut into 1-inch florets |
2 tablespoons extra virgin olive oil |
1/4 cup minced shallot |
2 teaspoons minced fresh ginger |
1 jalapeno, seeded and chopped |
1 scallion, thinly sliced |
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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