Soup, Black Rice and Barley with Mushrooms and Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
405g Hulled Barley, soaked overnight300g Black Rice12 cups Water3T Vegetable Base30oz Mushrooms, halved and sliced3 large Onions, diced2T Peanut Oil1t Kosher Salt2 T Shaoxing Cooking Wine or Dry Sherry6 T Soy Sauce2 T Sesame Oil2 10oz packages Firm Tofu, cubed small12 Green Onions, sliced thinly
1. Combine barley, rice, and water and simmer for 50 minutes.
2. Meanwhile, saute onions in peanut oil until beginning to brown -- about 20 minutes.
3. Add shaoxing wine to deglaze pan, and then add soy sauce and mushrooms. Cook on high heat until pan is almost dry -- about 20 minutes.
4. Once rice and barley are cooked through, add onions and mushroom mixture, tofu, green onions, and sesame oil. Mix well.
Serving Size: Makes 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GLACIALMIKE.
2. Meanwhile, saute onions in peanut oil until beginning to brown -- about 20 minutes.
3. Add shaoxing wine to deglaze pan, and then add soy sauce and mushrooms. Cook on high heat until pan is almost dry -- about 20 minutes.
4. Once rice and barley are cooked through, add onions and mushroom mixture, tofu, green onions, and sesame oil. Mix well.
Serving Size: Makes 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GLACIALMIKE.
Nutritional Info Amount Per Serving
- Calories: 331.2
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,038.9 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 9.4 g
- Protein: 15.3 g
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