Soup, Black Rice and Barley with Mushrooms and Tofu
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Soup, Black Rice and Barley with Mushrooms and Tofu calories by ingredient
Introduction
A thick stew of barley, black rice, mushrooms, and tofu. A thick stew of barley, black rice, mushrooms, and tofu.Number of Servings: 12
Ingredients
-
405g Hulled Barley, soaked overnight
300g Black Rice
12 cups Water
3T Vegetable Base
30oz Mushrooms, halved and sliced
3 large Onions, diced
2T Peanut Oil
1t Kosher Salt
2 T Shaoxing Cooking Wine or Dry Sherry
6 T Soy Sauce
2 T Sesame Oil
2 10oz packages Firm Tofu, cubed small
12 Green Onions, sliced thinly
Directions
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.