Asian Barley Pilau
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
15g sliced dried shiitake mushrooms2 tsp vegetable stock powder (or to make 2 cups of stock)2 cups boiling water1/2 cup dry sherry or chinese rice wine (not the salty cooking wine)1 tablespoon canola oil3 large french shallots, finely sliced into rings2 large cloves garlic, crushed1 tablespoon fresh ginger root, grated1 teaspoon sichuan peppercorns, crushed330g pearl barley500g 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
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.
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.
Nutritional Info 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
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