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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 402.9
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 640.4 mg
  • Total Carbs: 52.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 24.2 g

View full nutritional breakdown of Asian Barley Pilau calories by ingredient
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Asian Barley Pilau

Submitted by: PHRASER

Introduction

From "Delicious Vegetarian Food", my adaptation.
If you can't get Choy Sum, you could substitute Gai Lan, or use a mixture of chopped kale (minus the centre ribs) and silverbeet (swiss chard) with centre ribs included.
If you don't have kecap manis, use 2 tsp dark soy sauce and 1 tsp brown sugar or palm sugar.
From "Delicious Vegetarian Food", my adaptation.
If you can't get Choy Sum, you could substitute Gai Lan, or use a mixture of chopped kale (minus the centre ribs) and silverbeet (swiss chard) with centre ribs included.
If you don't have kecap manis, use 2 tsp dark soy sauce and 1 tsp brown sugar or palm sugar.

Number of Servings: 4

Ingredients

    15g sliced dried shiitake mushrooms
    2 tsp vegetable stock powder (or to make 2 cups of stock)
    2 cups boiling water
    1/2 cup dry sherry or chinese rice wine (not the salty cooking wine)
    1 tablespoon canola oil
    3 large french shallots, finely sliced into rings
    2 large cloves garlic, crushed
    1 tablespoon fresh ginger root, grated
    1 teaspoon sichuan peppercorns, crushed
    330g pearl barley
    500g choy sum cut into 5 cm lengths(or gai lan, or kale and silverbeet)
    3 teaspoons kecap manis (sweet indonesian soy sauce)
    1 teaspoon sesame oil

Directions

1. Place the mushrooms in a bowl, cover with boiling water, leave for 15 minutes. Strain, reserving liquid. Bring kettle to boil again
2. Heat canola oil in a large saucepan and cook the shallots over medium heat, 2-3 minutes or until soft. Add the garlic, ginger and peppercorns and cook for 1 minute
3. Add the barley and mushrooms and mix well. Stir in the 2 cups freshly boiled water, stock powder, sherry (or rice wine) and 125mL (half a cup) of the reserved liquid from the mushrooms.
4. Reduce the heat and simmer, covered, for 15 minutes or so.
5. Add the greens to the top of the pot, but do not stir - leave to simmer for another 10 minutes or so until the liquid is gone, then stir the steamed greens in.
6. Add the kecap manis and sesame oil, stir and serve.

If your greens are particularly tough, it may be better to steam them separately then add them at the end.

Serve on its own, or with a side salad.

Serving Size: Makes four servings of about 1.5 cups

Number of Servings: 4

Recipe submitted by SparkPeople user PHRASER.






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