Skillet Barley with Broccoli, Feta and Tomatoes

Name: Skillet Barley with Broccoli, Feta and Tomatoes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 3
Cuisine: Global
Ingredients: 710 milliliters broccoli florets; 118 milliliters crumbled feta cheese; 1 pint grape tomatoes, halved; 1 jalapeño pepper, roughly chopped (see note above); 3 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 237 milliliters pearled barley; 1 shallot, roughly chopped; 828 milliliters homemade vegetable stock or store-bought low-sodium vegetable broth

Skillet Barley with Broccoli, Feta and Tomatoes

Skillet Barley with Broccoli, Fetan and Tomatoes is a vegetarian side dish. One portion of this dish contains about 14g of protein, 14g of fat, and a total of 442 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 3. A mixture of jalapeño pepper, vegetable broth, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat the oil in a 12-inch skillet over medium-high heat until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add the shallots, jalapeno and a pinch of salt and cook until softened, 2 to 3 minutes.

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Jalapeno Pepper

Shallot

Salt

Add the tomatoes and broccoli and cook until the broccoli has browned slightly, 4 to 5 minutes. Season with salt and pepper.

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Salt And Pepper

Broccoli

Tomato

Add the barley and cook, stirring, for 1 minute.

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Barley

Add the broth and bring to a boil. Lower the heat to maintain a gentle simmer and allow the barley to cook until the liquid is absorbed and the barley has softened, 35 to 40 minutes. Adjust the seasoning to taste (remember that the feta will add a fair amount of salt). Stir in up to 1/2 cup extra broth if a looser consistency is desired. Top with crumbled feta and serve

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Seasoning