• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) unsalted butter

  2. 1 cup(s) barley (7 ounces)

  3. Water

  4. Kosher salt

  5. 1 1/20 pound(s) broccoli , cut into 1-inch florets, stems peeled and cut into 1/2 -inch pieces

  6. 2 tablespoon(s) extra-virgin olive oil

  7. 1/4 cup(s) minced shallots

  8. 2 teaspoon(s) minced fresh ginger

  9. 1 jalapeno , seeded and chopped

  10. 1 scallion , thinly sliced

Instructions Jump to Ingredients ↑

  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. Cover and cook over low heat until the barley is tender and the water is absorbed, about 20 minutes.

  2. 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. Drain and pat dry. Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil. 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. Add the broccoli florets, season with salt and stir-fry for 2 minutes. 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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