Broccoli rabe (also called rapini) is a leafy cousin to broccoli known for its bracing bitterness. A quick blanch followed by pan-searing tames its bite and renders the greens meltingly tender. Want to make this dish fully vegan? Just leave off the parmesan cheese—or sub in a touch of nutritional yeast.
1 1/2 cups plus 1 Tbsp. water, divided
1/2 cup uncooked pearled barley
3/4 teaspoon kosher salt, divided
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
Bring 1 1/2 cups water, barley, and 1/4 teaspoon 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.
Process cilantro, pepitas, 1/4 cup olive oil, lemon juice, garlic, coriander, pepper, remaining 1 tablespoon water, and remaining 1/2 teaspoon salt in a food processor until smooth.
Boil broccoli rabe 2 minutes. Rinse with cold water; drain. Pat dry. Heat remaining 1 tablespoon oil in a skillet over medium-high. Add broccoli rabe and lemon zest; cook, stirring often, 3 minutes.
Place 2/3 cup barley mixture in each of 4 bowls. Top evenly with broccoli rabe, cilantro pesto, and cheese.
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