Warm Broccoli and Barley Pilaf

• unsalted butter↗3 tablespoons
• barley (7 ounces)↗1 cup
• water↗
• kosher salt↗
• broccoli, cut into 1-inch florets↗1 1⁄2 lbs
• extra virgin olive oil↗2 tablespoons
• minced shallot1⁄4 cup
• minced fresh ginger2 teaspoons
• jalapeno, seeded and chopped↗1
• scallion, thinly sliced↗1

Step-by-step instructions

1. 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.

2. 2

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

3. 3

   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.

4. 4

   Drain and pat dry. Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil.

5. 5

   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.

6. 6

   Add the broccoli florets, season with salt and stir-fry for 2 minutes.

7. 7

   Off the heat, stir in the barley and scallion and the remaining 1 tablespoon of butter. Transfer to a bowl and serve warm.