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Barley pilaf and broccolini in a skillet.
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Barley Pilaf with Broccolini

Bursting with rich nutty flavor and seasoned with a fiery kick, this dish is just the bowl of wholesomeness you didn't know you needed. A cinch to prepare, it consists of toasted barley and crisp tender broccolini slicked in a flavorsome medley of sautéed shallot, ginger, and jalapeño. 
Course Main Course
Keyword easy, healthy
Cook Time 1 hour 45 minutes
If using pearl barley (instead of hulless) 45 minutes
Servings 4 servings

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.