- 1/2 cup uncooked whole-grain barley
- 2/3 cup short-grain white rice
- 5 teaspoons dark sesame oil, divided
- 1 medium carrot, peeled and julienne-cut
- 1 small zucchini, julienne-cut
- 2/3 cup sliced shiitake mushroom caps
- 2/3 cup fresh bean sprouts
- 1/2 (5-ounce) package fresh baby spinach
- 1 1/2 tablespoons shiro miso
- 1 1/2 tablespoons gochujang (Korean chile sauce, such as Annie Chun's)
- 1 cup microgreens
- 1 tablespoon roasted ground sesame seeds
- calories 212
- fat 5.5 g
- satfat 0.8 g
- monofat 2.1 g
- polyfat 2.4 g
- protein 5.4 g
- carbohydrate 36.4 g
- fiber 4.9 g
- cholesterol 0.0 mg
- iron 2.4 mg
- sodium 305 mg
- calcium 39 mg
How to Make It
Cook barley in a large pot of boiling water for 35 minutes or until tender-chewy. Drain.
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.
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.
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