Asian Style Barley Recipes
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
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.
THAI BARLEY STIR-FRY
The National Barley Foods Council shares this Thai-flavored dish that is loaded with nutrition yet easy on calories. Cook the barely ahead and you can easily prepare this dish on a weeknight after work.
Provided by Pinay0618
Categories Grains
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In medium saucepan, bring water to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
- In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken and garlic; stir-fry 3 to 4 minutes.
- Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm.
- Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
- Add basil, mint, hot pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
- Return barley-chicken mixture to skillet; stir-fry 3 minutes.
- Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for authentic Thai finishing touch.
Nutrition Facts : Calories 278.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 34.2, Sodium 272.3, Carbohydrate 27.1, Fiber 6, Sugar 3.7, Protein 18.8
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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.
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