Lemon Broccoli Barley Bowl with Cilantro Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 3 servings
Ingredients
Broccoli
  • 1 TBS olive oil
  • 1 large head broccoli, stems and florets chopped
  • 1 garlic clove, minced
  • 1 TBS fresh lemon juice
Barley
  • 1 cup quick pearled barley
  • 2 cups water
  • ¼ tsp salt
Cilantro Pesto
  • 1 cup fresh cilantro with stems
  • 1 garlic clove
  • ¼ cup pepitas
  • 3 TBS olive oil
  • 1 TBS fresh lemon juice
  • 1 TBS water
  • ¼ tsp each: black pepper, salt, coriander
Serving
  • 1 ½ cups cooked great northern beans (one 15 oz can)
  • 3 TBS shaved parmesan, for serving (optional)
Instructions
  1. Preheat oven to 425° F. Toss broccoli florets and stem pieces with olive oil and the minced garlic. Roast in the oven for 12 minutes, and toss the cooked broccoli with lemon juice.
  2. Meanwhile, bring water and salt to a boil. Add cook quick pearled barley and simmer 10 minutes. Let stand 5 minutes to soak up any excess liquid.
  3. To make the pesto, combine cilantro, pepitas, and garlic in a food processor and run until well chopped. Scrap down the sides, add black pepper, salt, coriander, lemon juice and water. Turn on the food processor and pour in the olive oil. Process until smooth, scraping down the sides as necessary.
  4. To serve, spread barley across the bottom of 2 bowls. Top with great northern beans, lemon broccoli, a third of cilantro pesto and a tablespoon of shaved parmesan.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lemon-broccoli-barley-bowl-with-cilantro-pesto/