Warm Broccoli and Barley Pilaf Recipe

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Glen Published: March 26, 2021 Modified: August 5, 2021
Warm Broccoli and Barley Pilaf Recipe

How To Make Warm Broccoli and Barley Pilaf

Slightly spicy stir-fried broccoli and shallots are combined with boiled barley for a scrumptious showcase of refreshing barley pilaf.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Serves:

Ingredients

  • 3tbspunsalted butter
  • 1cupbarley
  • water,as needed
  • kosher salt,as needed
  • lbsbroccoli,cut into 1-inch florets, stems peeled and cut into ½-inch pieces
  • 2tbspextra virgin olive oil
  • ¼cupshallots,minced
  • 2tspfresh ginger,minced
  • 1jalapeno,seeded and chopped
  • 1scallion,thinly sliced

Instructions

  1. In a medium saucepan, melt 1 tablespoon of the butter. Add the barley and cook over moderately high heat, stirring for about 5 minutes until fragrant and lightly browned.

  2. Add 3 cups of water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat for about 20 minutes until the barley is tender and the water is absorbed.

  3. Meanwhile, in a large deep skillet, bring ½-inch of water to a boil. Add the broccoli florets, cover, and cook for about 2 minutes until bright green. Drain and pat dry.

  4. Wipe out the skillet and melt 1 tablespoon of the butter in olive oil. Add the broccoli stems and stir-fry over high heat for about 2 minutes until crisp-tender.

  5. Add the shallots, ginger, and jalapeño and stir-fry for 1 minute. Add the broccoli florets, season with salt, and stir-fry for 2 minutes.

  6. Off the heat, stir in the barley and scallion, and the remaining butter. Transfer to a bowl and serve warm. Enjoy!

Nutrition

  • Calories: 366.92kcal
  • Fat: 17.11g
  • Saturated Fat: 6.70g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 7.32g
  • Polyunsaturated Fat: 1.62g
  • Carbohydrates: 47.46g
  • Fiber: 12.92g
  • Sugar: 4.30g
  • Protein: 11.00g
  • Cholesterol: 22.90mg
  • Sodium: 585.43mg
  • Calcium: 105.05mg
  • Potassium: 804.74mg
  • Iron: 3.13mg
  • Vitamin A: 129.80µg
  • Vitamin C: 157.43mg
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