Name: Warm Broccoli and Barley Pilaf
Yield: 4
Ingredients: 3 tbsp. unsalted butter -; 1 c. barley (7 ounces) -; Water -; Kosher salt -; 1 1/2 lb. broccoli -; 2 tbsp. extra-virgin olive oil -; 1/4 c. minced shallots -; 2 tsp. minced fresh ginger -; 1 jalapeno -; 1 scallion -

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Ingredients for - Warm Broccoli and Barley Pilaf

1. 3 tbsp. unsalted butter -

2. 1 c. barley (7 ounces) -

3. Water -

4. Kosher salt -

5. 1 1/2 lb. broccoli -

6. 2 tbsp. extra-virgin olive oil -

7. 1/4 c. minced shallots -

8. 2 tsp. minced fresh ginger -

9. 1 jalapeno -

10. 1 scallion -

How to cook deliciously - Warm Broccoli and Barley Pilaf

1. Stage

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. Stage

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.