November 23, 2014

barley pilaf with white beans and broccoli

 This recipe is easy and simple, making it perfect for a weeknight meal. If you are short on time go ahead and grab the quick-cooking pearl barley!

Servings 4-6
Total Time 1 hour

  • 2 tablespoons olive oil
  • 2 small onions, chopped
  • 3 3/4 cups vegetable broth
  • 1 1/2 cups barley (if you are short on time you can use quick-cooking pearl barley, you will just need to adjust your cooking time)
  • course salt
  • 3 cups broccoli florets and diced stem
  • 3 cups cooked great northern beans (1 cup uncooked/2 cans)
  • 1 1/2 teaspoons dill or basil (if you use basil I would highly recommend using fresh)
  • 1/2 pint cherry tomatoes, chopped (about 1 cup)

In a large skillet, over medium heat, heat the olive oil.  Add the onions, cover and cook until softened, about 5 minutes.  Remove from skillet and set aside.

In the skillet, add the broth and barley, bringing to a boil and then reduce to a simmer and  cook, covered, until mostly tender and a majority of the liquid has been absorbed, 40 minutes.  Add in the broccoli, cover, and continue cooking for 5 minutes.  If you need to add more broth, or water, at this point start with 1/4 cup and go from there to keep it from drying out or burning.

  Return the onion to the skillet and stir in the beans and dill, until hot.

Top with tomatoes and enjoy!!!

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