From Grave Parisi
Source: http://foodandwine.com/recipes/warm-broccoli-and-barley-pilaf
Ingredients
- 3 tbsp. unsalted butter
- 1 cup barley
- Water
- Kosher salt
- 6 cups broccoli cut into 1-inch florets stems peeled and cut into ½-inch pieces (fresh or frozen)
- 2 tbsp. extra-virgin olive oil
- ¼ cup minced shallots or onions
- 2 tsp. minced fresh or dried ginger
- 1 jalapeno seeded and chopped
- 1 scallion thinly sliced
Instructions
- 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. Cover and cook over low heat until the barley is tender and the water is absorbed about 20 minutes
- Meanwhile in a large deep skillet bring ½ inch of water to a boil. Add the broccoli florets cover and cook just until bright green about 2 minutes. Drain and pat dry. Wipe out the skillet and melt 1 tablespoon of the butter in olive oil. Add the broccoli stems and stir-fry over high heat until crisp/tender about 2 minutes. Add the shallots, ginger and jalapeno and stir-fry for 1 minute. Add the broccoli florets season with salt and stir-fry for 2 minutes. Off the heat stir in the barley, scallions and remaining 1 tablespoon of butter
- Transfer to a bowl and serve warm