Warm Broccoli And Barley Pilaf

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

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. Cover and cook over low heat until the barley is tender and the water is absorbed, about 20 minutes.
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. Drain and pat dry. Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil.
5. Add the broccoli stems and stir-fry over high heat until crisp-tender, about 2 minutes. Add the shallots, ginger and jalapeno and stir-fry for 1 minute.
6. Add the broccoli florets, season with salt and stir-fry for 2 minutes.
7. Off the heat, stir in the barley and scallion and the remaining 1 tablespoon of butter. Transfer to a bowl and serve warm.

unsalted butter, barley, water, kosher salt, broccoli, extra virgin olive oil, shallot, fresh ginger, jalapeno, scallion

Taken from www.food.com/recipe/warm-broccoli-and-barley-pilaf-244619 (may not work)