Barley with Tofu, Dried Mushrroms and Baby Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from - she uses brown rice instead of barley. I used Job's tears (soaked overnight) and increased cooking water to about 3 1/2 cups. Used seasoned rice vinegar. Ingredients:
1 1/2 cups barley |
1/2 ounce sliced shitake mushrooms |
300 g extra-firm tofu |
1 tbsp chopped ginger |
4 garlic cloves |
1/8 tsp salt |
4 1/2 cups baby spinach |
1/2 cup chopped scallions |
2 tbsp soy sauce |
1 tbsp mirin |
1 tsp sesame oil |
Directions:
1. 1. Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
2. 2. Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
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