Rating: 5 stars
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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.

Ann Taylor Pittman
Recipe by Cooking Light November 2012

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
32 mins
total:
47 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

212 calories; fat 5.5g; saturated fat 0.8g; mono fat 2.1g; poly fat 2.4g; protein 5.4g; carbohydrates 36.4g; fiber 4.9g; cholesterol 0mg; iron 2.4mg; sodium 305mg; calcium 39mg.
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