Asian Style Barley Recipe 55
STIR-FRIED ASIAN BARLEY
From a low GI cookbook. Times are estimated. For a vegetarian version omit bacon. Given a low GI rating.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 4-6 lunch, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the barley in a large pan of boiling water for 40 minutes or until soft, adding more water if necessary and then drain and set aside.
- Lightly spray a wok with canola oil spray and heat over medium heat,.
- Whisk together the eggs and 2 tablespoons of the water and pour into the wok and swirl to coat, cooking the omelette until set, lifting the egg to allow the uncooked egg to run underneath and then remove the omelette and drain on absorbent paper for 5 minutes and then shred into thin strips.
- Heat the oils in the wok and add the spring onions and bacon and stir fry for 3 minutes or until soft and then add the celery, capsicum, carrot and remaining water and stir fry for 5 minutes and then add the peas and broccolini and cook until tender.
- Stir in the barley and combined soy and sweet chilli sauces and cook until heated through and then fold through the omelette and serve.
ASIAN STYLE BARLEY
I love barley - but most of the recipes I find are soups or a mushroom-y pilaf. This recipe comes from the food blog Culinary Disasters, and offers a different option.
Provided by Pinay0618
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pearl barley in the stock til tender, about 45 minutes for regular barley, 15 minutes for quick barley.
- Combine everything once the barley is done.
- Serve and enjoy!
Nutrition Facts : Calories 280.4, Fat 5.6, SaturatedFat 0.7, Sodium 265.9, Carbohydrate 47.5, Fiber 10.3, Sugar 0.7, Protein 13.1
ASIAN STYLE BARLEY RECIPE - (5/5)
Provided by Tonya_Speed
Number Of Ingredients 12
Steps:
- 1.Cook the pearl barley in the stock. 2.While the barley is cooking roast the red pepper. 3.Combine everything once the barley is done. 4.Serve and enjoy!
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- Place water in a medium saucepan and bring to a boil. Stir in barley. Reduce heat and simmer, covered, for 60 minutes or until liquid is absorbed and barley is tender. Remove from heat and fluff barley with a fork; set aside.
- Heat 2 tbsp oil in a large nonstick frypan over medium-high heat. Add carrot and sauté until tender, about 4 minutes. Add garlic and sauté for 30 seconds. Add barley and cook, stirring, for 4 minutes or until barley is hot. Stir in soy sauce, hoisin sauce and oyster sauce. Add green onions and peas; cook, stirring, until heated through, about 1 minute.
- Using a spoon, push barley mixture off to one side of frypan, leaving an empty space on other side of frypan. Pour 2 tbsp oil into space. Pour beaten eggs on top of oil and cook, uncovered, lifting edges of eggs occasionally with a spatula, allowing uncooked eggs to run underneath. Continue cooking, uncovered, until eggs are cooked through, about 1 – 2 minutes. Stir eggs into barley mixture. Serve immediately.
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