This dish tastes like it comes from a Korean restaurant. I used quinoa instead of the barley & rice. You can definitely substitute the veggies too, but it's good to keep the miso sauce mixture as is. Yummy!!
Boribap (Rice and Barley with Vegetables)
Korean doenjang (fermented soybean paste) adds the most authentic flavor, but it can be hard to find; white or yellow miso works well in its place. There is a definite method to cooking Asian short-grain rice that mothers teach to their daughters. It involves rinsing several times and cooking in less water than traditional ratios.
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Total: 47 Minutes
- Calories: 212
- Fat: 5.5g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 2.4g
- Protein: 5.4g
- Carbohydrate: 36.4g
- Fiber: 4.9g
- Cholesterol: 0.0mg
- Iron: 2.4mg
- Sodium: 305mg
- Calcium: 39mg
- 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
- 1. Cook barley in a large pot of boiling water for 35 minutes or until tender-chewy. Drain.
- 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.
- 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.
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