Bursting with rich nutty flavor and seasoned with a fiery kick, this barley pilaf with broccolini is just the bowl of wholesomeness you didn't know you needed. A cinch to prepare, it consists simply of toasted barley and crisp tender broccolini slicked in a flavorsome medley of sautéed shallot, ginger, and jalapeño. This dish is ever so slightly adapted from a wonderful recipe by the always inspiring Grace Parisi. The combination of flavors is warming, nourishing, and unexpectedly addictive. At the risk of sounding like I've lost my mind, I confess...I have become thoroughly obsessed with barley ever since discovering this dish.
Ingredients for Barley Pilaf with Broccolini
- unsalted butter
- barley (either hulless or pearl, whichever your preference)
- water
- kosher salt
- broccolini
- extra virgin olive oil
- shallot
- fresh ginger
- jalapeño
See recipe card for quantities.
Instructions
Cooking the Barley
If you are using hulless barley (rather than pearl), be sure to check for any debris and remove before rinsing it.
In a medium saucepan with a lid, melt 1 tablespoon of the butter over medium high heat. Add the barley and toast it, stirring constantly, until fragrant and golden brown. This will take about 5 minutes.
Add 3 cups of water and 1 teaspoon of salt. Bring to a boil. Then cover the pot and turn the heat down to low. Simmer while covered until the barley is tender.
When the barley is done, it will be plumped up and the water will have been at least mostly absorbed. For hulless barley, this will take somewhere between 60 to 90 minutes. (Pearl barley will take far less time to cook.)
Assembling the Pilaf
While the barley is cooking, prepare the broccolini and the seasonings (chopping the shallot, ginger, and jalapeño).
In a large deep skillet, bring about half an inch of water to a boil. Then add the broccolini, cover the skillet, and cook just until bright green, about 2 minutes. Drain the broccolini and set it aside.
Then place the empty skillet back over medium heat. Add the remaining butter and the olive oil. When the butter has melted, add the chopped shallot, ginger, and jalapeño. Sauté for a minute or two.
Add the broccolini back to the skillet, season with salt, and sauté until it is slicked with the seasonings and crisp tender, about another 2 minutes.
Turn off the heat and add the cooked barley to the skillet, stirring everything together gently.
Serve immediately (or let it cool and refrigerate for later...i.e. whenever you want to stick it to someone who thinks they eat healthier than you).
Hint: When I'm pressed for time, I opt for pearl (or "pearled") barley here instead of hulless (or "hulled"). Although the pearl variety is not considered a whole grain, it is still plenty toothsome and nutritious enough to make this dish entirely worthwhile.
Storage
This will keep well in the refrigerator for at least a couple of days.
📖 Recipe
Barley Pilaf with Broccolini
Ingredients
- 3 tablespoons unsalted butter
- 1 cup barley hulless or pearl
- 1 teaspoon kosher salt (plus more for seasoning toward the end)
- water
- 12 ounces broccolini cut into florets and stem pieces about 2 to 3 inches
- 2 tablespoons olive oil extra virgin
- ½ cup shallots finely chopped
- 1 tablespoon fresh ginger minced
- 1 jalapeno seeded and finely chopped
Instructions
Cook the Barley
- If you are using hulless barley, begin by removing any debris before rinsing.
- In a medium saucepan with a lid, melt 1 tablespoon of the butter over medium high heat. Add the barley and toast, stirring constantly, until fragrant and golden brown. This will take about 5 minutes.
- Add 3 cups of water and 1 teaspoon of salt. Then bring to a boil.
- Cover the pot and turn the heat down to low. Simmer until the barley is tender and the water is mostly absorbed. For hulless barley, this will take somewhere between 60 to 90 minutes. (Pearl barley will take far less time to cook.)
Assembling the Pilaf
- While the barley is cooking, prepare the broccolini and finely chop the shallot, ginger, and jalapeño.
- In a large deep skillet, bring about half an inch of water to a boil. Then add the broccolini, cover the skillet, and cook just until bright green, about 2 minutes. Drain the broccolini and set it aside.
- Place the empty skillet back over medium heat. Add the remaining butter and olive oil. When the butter has melted, add the finely chopped shallot, ginger, and jalapeño. Saute for a minute or two.
- Add the broccolini back to the skillet, season with salt, and saute until it is slicked with the seasonings and crisp tender, about another 2 minutes.
- Turn off the heat and add the cooked barley to the skillet, stirring everything together gently.
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