Broccoli and Barley Grain Bowl With Cilantro Pesto
12
55
423
Ingredients
Minutes
Calories
Prep
Cook
Servings
15 min
40 min
4
Health Highlights
Broccoli rabe (also called rapini) can also be used. A quick blanch followed by pan-searing tames its bite and renders the greens meltingly tender.
Ingredients
1 1/2 cup
Water
(plus 1 tBL divided)
1/2 cup
Pearl barley, dry
(uncooked)
3/4 tsp
Sea Salt
1 can (15oz)
Cannellini beans, canned
(rinsed and drained)
1 cup
Cilantro (coriander)
(fresh)
1/2 cup
Pumpkin seeds (pepitas)
(roasted)
5 tbsp
Olive Oil, Extra Virgin
(extra-virgin; divided or other oil)
1 tsp
Lemon juice
(plus 1 1/2 Tbsp. fresh; divided)
1 clove(s)
Garlic
1/4 tsp
Coriander, ground
1/4 tsp
Black pepper
12 floret
Broccolini, baby broccoli
(trimmed)
Instructions
Bring 1 1/2 cups water, barley, and 1/4 teaspoon salt to a boil in a saucepan. Reduce heat to medium; cover and cook until barley is tender and water is mostly absorbed, about 25 minutes. Stir in beans. Process cilantro, pepitas, 1/4 cup olive oil, lemon juice, garlic, coriander, pepper, remaining 1 tablespoon water, and remaining 1/2 teaspoon salt in a food processor until smooth. Boil broccoli rabe 2 minutes. Rinse with cold water; drain. Pat dry. Heat remaining 1 tablespoon oil in a skillet over medium-high. Add broccoli rabe and lemon zest; cook, stirring often, 3 minutes. Place 2/3 cup barley mixture in each of 4 bowls. Top evenly with broccoli rabe, and cilantro pesto.
