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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I make this last night, we had it with a grilled chicken breast and bread sticks. Very tasty and filling. Points 2. Ingredients:
1/2 cup pearl barley |
2 teaspoons canola oil |
1 medium red onion, diced |
1 red bell pepper, seeded and diced |
2 ounces fresh shiitake mushrooms, stemmed and chopped |
8 snow peas, cut lengthwise into thin strips |
2 scallions, green and white parts, chopped |
3/4 teaspoon ginger, grated, peeled, according to taste |
1/2 cup orange juice |
1 tablespoon reduced sodium soy sauce or 1 tablespoon teriyaki sauce |
salt & freshly ground black pepper, to taste |
Directions:
1. Bring 2 cups water to boil in deep saucepan.
2. Add barley. When liquid returns to boil, reduce heat, cover, and simmer 30 to 40 minutes, or until barley is almost tender.
3. Makes 2 cups cooked barley.
4. Heat the oil in a medium, non-stick skillet over high heat.
5. Stir-fry onion and red pepper 1 minute.
6. Add mushrooms and stir-fry until they look moist, about 1 minute.
7. Add snow peas, scallions, ginger, and stir-fry 15 seconds.
8. Add cooked barley, orange juice, teriyaki sauce, and salt and pepper to taste, if desired.
9. Cook until barley is heated through.
10. Serve immediately.
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