Serves 4
50 min
Skillet Barley with Broccoli, Feta, and Tomatoes
Recipe GLPR70310baa3f0d74
A vibrant one-pan Mediterranean dish featuring nutty pearled barley cooked with fresh broccoli florets, juicy grape tomatoes, and creamy feta cheese. Shallots and jalapeño add aromatic depth to this satisfying vegetarian main course.
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Ingredients
1½ tablespoons Olive oil
1 Shallot, roughly chopped
½ Jalapeño pepper, roughly chopped
Kosher salt
Freshly ground black pepper
3 cups Broccoli florets
1 pint Grape tomatoes, halved
1 cup Pearled barley
3½ cups Low-sodium vegetable broth
½ cup Crumbled feta cheese
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the chopped shallot and jalapeño pepper, and sauté for 2-3 minutes until fragrant and softened, stirring occasionally.
Add the pearled barley to the skillet and stir to coat with the oil. Toast the barley for 1-2 minutes, stirring frequently, until it becomes lightly golden.
Pour in the vegetable broth and bring the mixture to a boil. Season with kosher salt and black pepper to taste. Reduce heat to medium-low, cover, and simmer for 25 minutes.
Stir in the broccoli florets and halved grape tomatoes. Cover and continue cooking for 10-12 minutes until the barley is tender, the broccoli is crisp-tender, and most of the liquid is absorbed.
Remove from heat and let rest for 2 minutes. Top with the crumbled feta cheese and serve warm.
