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Hands-on Time
32 Mins
Total Time
47 Mins
Yield
Serves 6 (serving size: 1 cup)
Photo: Iain Bagwell; Styling: Mary Clayton Carl

How to Make It

Step 1

Cook barley in a large pot of boiling water for 35 minutes or until tender-chewy. Drain.

Step 2

While barley cooks, place rice in a small saucepan; cover with water to 2 inches above rice. Swirl rice with hand in pan to agitate; drain. Repeat procedure 2 more times. Add 2/3 cup water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Combine rice and barley in a large bowl.

Step 3

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add carrot; sauté 2 minutes or until crisp-tender. Remove from pan. Add 1 teaspoon oil and zucchini to pan; sauté 1 minute or until crisp-tender. Remove from pan. Add 1 teaspoon oil and mushrooms to pan; sauté 2 minutes or until tender. Remove from pan. Add 1 teaspoon oil and bean sprouts to pan; sauté 1 minute or until bean sprouts wilt. Remove from pan. Add remaining 1 teaspoon oil and spinach to pan; sauté 1 minute or until spinach wilts. Arrange vegetables in separate piles over rice mixture. Dollop with miso and gochujang; top with microgreens. Sprinkle with sesame seeds. Mix together at the table.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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