As I chopped broccoli florets for this barley pilaf, it occurred to me that I was missing out.
I was wasting perfectly good food. The broccoli stalks I was about to dump into the compost bin would be a healthy addition to my pilaf.
True, I’d have to peel them and chop them into smaller pieces, but the bigger question was when to add them to the pan.
Knowing that my chopped broccoli stalks would take longer to cook, I decided to dump them into the pan with my onions.
It was the perfect solution. Sweating the broccoli with the onion gave it a sweet flavor that blended well with my nutty barley and fresh herbs.
Can you see the chopped broccoli stems in this easy side dish? They’re hard to distinguish from the onions, aren’t they?
No more wasting broccoli stalks for me! I’m already conjuring up new uses for my latest discovery.
Happy, healthy cooking!
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup broccoli stems, peeled, then diced
- 2 cloves garlic, minced
- 1 tablespoon thyme, fresh minced
- 4 cups broccoli florets, cut into small pieces
- ½ cup vegetable broth
- 1 tablespoon lemon juice
- 2 cups barley, cooked
- ½ cup parsley, chopped
- salt and pepper to taste
- Heat a large nonstick pan over medium heat and add olive oil. Add onion and broccoli stems and cook for 3 - 5 minutes until softened.
- Add garlic, thyme and broccoli florets with vegetable broth and simmer until very tender.
- Add lemon juice, barley and parsley and cook another few minutes until heated through.
- Season with salt and pepper to taste.
4 - 1 cup servings Calories: 187kcal Weight Watchers PointsPlus 5 Saturated fatty acids: 0.63g Monounsaturated fatty acids: 2.55g Polyunsaturated fatty acids: 0.59g Total fat: 3.78g Calories from fat: 33 Cholesterol: -- Carbohydrate, by difference: 35.25g Total dietary fiber: 7.12g Protein: 5.79g