Fried Barley, a Healthier Take on an Old Family Favorite |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A savory combination of meat, grain & vegetables. The original was fried rice from my Father's travels to Thialand, very high in fat low in fiber. I was always a family favorite, but health concerns challenged me to find a healthier way to enjoy it. Ingredients:
1 1/2 cups dry pearl barley |
3 cups water |
4 ounces bacon, fried crisp & crumbled |
8 ounces chicken sausage (your choice of flavor) |
1 tablespoon chopped ginger |
1 cup green onion, chopped |
2 cups chopped zucchini |
1 cup chopped kale |
1/2 cup sliced sweet pepper |
1/2 cup chopped mushroom |
2 tablespoons soy sauce |
2 tablespoons water |
1/4 sriracha sauce |
1/4 cup rice vinegar |
1 lemon, sliced |
Directions:
1. Prepare the barley as you would rice, I use a rice cooker using 4 of the measuring cups and filling the cooker to the 4 cup make with water. It will cook in 20 to 30 minutes. Meanwhile prepare the vegeatables, keeping the green onions seperate. Brown, drain and crumble the meat, add all vegetables except the green onions, cook until slightly soft. Add the barley and stir until well mixed then add liquid ingredients and lemon slices and stir until kale is limp. Add green onions and stir till just warmed. As a main dish this serves 4. It also works nicely as a side dish for 8 servings. It freezes nicely.
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