Fried Barley
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pearl barley
|
|
| 2 | cups |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
carrots
shredded |
|
| ¼ | cup |
daikon (chinese icicle radish)
chopped or shredded |
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pearl barley
|
|
| 473 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
carrots
shredded |
|
| 59 | ml |
daikon (chinese icicle radish)
chopped or shredded |
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
Directions
Place the barley in a medium pot; add water and bring to a boil.
Reduce heat to simmer, cover and cook for 40 minutes or until all the water is absorbed.
Refrigerate for at least 1 hour.
Heat the oil in a large skillet or a wok.
Add scallions, celery, carrots, and daikon; sauté.
When vegetables are tender, add barley.
Toss them all together and heat.
Sprinkle with soy sauce, shaking it across the pan to cover the barley mixture.
Toss to mix.
