Barley is a wintertime staple in our home. It is comforting and warming and really hits the spot, especially at times like this week, when we have had frigid temperatures accompanied by bitter winds for most of the week. Barley is the base for many of our cold weather soups, stews, and grain bowls.
Barley is the fourth largest grain crop grown globally and one of the most ancient of cultivated grains. It was first discovered growing as a wild grass throughout Asia. Barley was a staple crop in ancient Egyptian, Greek, and Roman civilizations. It is thought that Christopher Columbus brought the cultivated kernels to North America. Barley is also a key ingredient in the beer making process.
Here, toasted pearled barley is combined with fresh broccoli. This one dish takes care of both the starch component and the vegetable component of the meal in one shot. We enjoy this as a cold weather side dish or as a light meal.
Broccoli & Barley Pilaf
Broccoli & Barley Pilaf (adapted from a recipe by Grace Parisi via foodandwine.com) Total Time Required: 40 minutes, Active Time: 30 minutes, Makes: 4 servings
Ingredients:
- 3 tablespoons unsalted butter, divided
- 1 cup (7 ounces) barley
- 3 cups vegetable broth or water
- 1 teaspoon kosher salt
- 1-1/2 pounds broccoli, cut into 1-inch florets, stems peeled and cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1/4 cup minced shallots
- 2 teaspoons minced fresh ginger
- 1 jalapeño, seeded and chopped
- 1 scallion, thinly sliced
Directions:
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.
Toast the barley.
Add the vegetable broth or water and the salt and bring it to a boil.
Add the broth or water and cook the barley.
Cover and cook over low heat until the barley is tender, and the liquid is absorbed, about 20 minutes.
The barley is done!
Meanwhile, in a large deep skillet, bring 1/2 inch of water to a boil. Add the broccoli florets, cover and cook just until they are bright green, about 2 minutes. Drain them, pat them dry and set them aside.
Cook the broccoli florets until they are bright green.
Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil. Add the broccoli stems and stir-fry them over high heat until they are crisp-tender, about 2 minutes.
Cook the broccoli stems.
Add the shallots, ginger, and jalapeño and stir-fry for 1 minute.
Add the shallots, ginger, and jalapeño to the broccoli stems.
Add the cooked broccoli florets, season with salt, and stir-fry for 2 minutes. Remove the pan from the heat and stir in the barley, scallion, and the remaining tablespoon of butter.
Add the broccoli florets, barley, scallion, and butter.
Transfer the pilaf to a serving dish.
Transfer the pilaf to a serving dish.
Serve warm.
A starch & vegetable all-in-one!
This warms you up from the inside out! ~Linda
Broccoli & Barley Pilaf (adapted from foodandwine.com) Total Time Required: 40 minutes, Active Time: 30 minutes, Makes: 4 servings
Ingredients:
- 3 tablespoons unsalted butter, divided
- 1 cup (7 ounces) barley
- 3 cups vegetable broth or water
- 1 teaspoon kosher salt
- 1-1/2 pounds broccoli, cut into 1-inch florets, stems peeled and cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1/4 cup minced shallots
- 2 teaspoons minced fresh ginger
- 1 jalapeño, seeded and chopped
- 1 scallion, thinly sliced
Directions:
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 the vegetable broth or water and the salt and bring it to a boil. Cover and cook over low heat until the barley is tender, and the liquid is absorbed, about 20 minutes.
Meanwhile, in a large deep skillet, bring 1/2 inch of water to a boil. Add the broccoli florets, cover and cook just until they are bright green, about 2 minutes. Drain them, pat them dry and set them aside. Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil. Add the broccoli stems and stir-fry them over high heat until they are crisp-tender, about 2 minutes. Add the shallots, ginger, and jalapeño and stir-fry for 1 minute. Add the cooked broccoli florets, season with salt and stir-fry for 2 minutes. Remove the pan from the heat and stir in the barley, scallion, and the remaining tablespoon of butter. Transfer the pilaf to a serving dish and serve warm.