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1.5 c. plus 1 T. water, divided

1/2 c. pearled barley - uncooked

3/4 t. salt

1 15 oz can cannellini beans, rinsed and drained4

1 c. fresh cilantro leaves

1/2 c. roasted pepitas

5 T. olive oil

1 t. lemon zest plus 1.5 T. fresh lemon juice

1 garlic clove

1/4 t. coriander

1/4 t. black pepper

12 oz broccoli rabe

1/4 c. grated Parmesan cheese

 

1.  Bring 1.5 c. water, barley and 1/4 t. 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.

2. Process cilantro, pepitas, 1/4 c. olive oil, lemon juice, garlic, coriander, pepper and remaining 1 T. water and remaining 1/2 t. salt in a food processor until smooth.

3.  Boil broccoli rabe 2 minutes.  Rinse with cold water; drain.  Pat dry.  Heat remaining  1 T. oil in a skillet over medium-high.  Add broccoli rabe and lemon zest; cook, stirring often, 3 minutes.

4.  Place 2/3 c. barley mixture in each of 4 bowls.  Top evenly with broccoli rabe, cilantro pesto and cheese.