Asian Style Barley Recipe 55

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STIR-FRIED ASIAN BARLEY



Stir-Fried Asian Barley image

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

2 cups pearl barley (400grams/13oz)
cooking spray
2 eggs (lightly beaten)
1/4 cup water (60ml/2floz)
1 teaspoon sesame oil
1 teaspoon canola oil
3 spring onions (scallions sliced)
100 g fat free bacon (3 1/2oz chopped)
1 celery rib (medium sliced)
1 red capsicum (medium bell pepper diced)
1 carrot (medium diced)
1 cup peas (155g/5oz fresh or frozen)
200 g Broccolini (6 1/2oz chopped)
2 tablespoons reduced sodium soy sauce
1 tablespoon sweet chili sauce

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



Asian Style Barley image

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

1 cup uncooked pearl barley
2 cups stock
1 tablespoon chili paste
1/4 cup cilantro
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 roasted red pepper, diced
1 shallot, diced
2 garlic cloves, diced
8 ounces of shelled edamame
1 lime, juice of
kosher salt
black pepper

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)



Asian Style Barley Recipe - (5/5) image

Provided by Tonya_Speed

Number Of Ingredients 12

1 cup uncooked pearl barley
2 cups of stock (I used chicken stock)
1 tablespoon chili paste
1/4 cup cilantro
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 roasted red pepper diced
1 shallot diced
2 cloves of garlic diced
8 ounces of shelled edamame
Juice of 1 lime
Kosher salt and black pepper

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.
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  • 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.
  • 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.
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