Ingredients
3tbspunsalted butter
1cupbarley
water,as needed
kosher salt,as needed
1½lbsbroccoli,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
Preparation
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.
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.
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.
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.
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 butter. Transfer to a bowl and serve warm. Enjoy!
