Skillet Suppers: Barley with Broccoli, Feta and Tomatoes
I know I talk a big game about loving spicy food, but I might have overdone it with this one. The dish has mostly Mediterranean flavors except for the addition of the jalapeno. I used an entire one and thought nothing of it, until I started tasting the dish during the cooking process.
The heat was undeniable, but I tried to console myself with the thought that it wasn't as bad and would cook off a bit. Nope. It was hot. The creaminess of the feta helped combat it a little, but I reduced the amount to half a jalapeno. Feel free to leave it out and season with dried red chile flakes instead if you want more control of the heat level.
To keep this recipe fully in one skillet, cook the tomatoes and broccoli together, then add the barley to the pan, simmer it in broth and top with cheese. If you prefer your broccoli with more of a bite, take out the tomatoes and broccoli, cook the barley, and then add them in at the end to warm through so that the broccoli doesn't break down quite as much. I guess it really depends on your broccoli preference. Likewise, you could also roast the grape tomatoes while preparing the barley and then add those at the end to give them more flavor.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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