4 April 2020

Leek and Barley "Fried Rice"

Ingredients (4 servings):
  • 4 cups cooked barley (1 cup dried + 3 cups water)
  • 1 large carrot, chopped
  • 1 leek, chopped
  • 250 g mushrooms, chopped (optional)
  • 1/8 tsp Chinese 5-spice powder
  • 2 tbsp tamari (or dark soy sauce)
  • 1 tbsp rice vinegar
  • 2 cups spinach, chopped
  • 1 cup frozen green peas (unthawed)
  • 1/3 cup green onion, chopped
Algorithm:
  1. If starting with dried barley, cook it first (bring to boil and simmer for ~25 mins, until creamy). Let cool in a fridge for a few hours.
  2. Heat up oil in a wok over medium heat.
  3. Add carrot, leek, and mushrooms, and stir fry until they begin to get golden in some spots, ~7 mins.
  4. Add 5-spice powder, stir, and remove from the pan.
  5. Return the wok to the stove over medium heat and add oil.
  6. Add the barley and stir-fry until it begins to get warm, ~3 mins.
  7. Add tamari, rice vinegar, spinach, peas, and cooked vegatables, until everything is mixed and the peas warmed up.
  8. Fold in spring onion.

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