Fried barley
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Barley |
| 2 | cups | Water |
| 2 | tablespoons | Oil |
| ¼ | cup | Scallion, chopped |
| ½ | cup | Celery, chopped |
| ½ | cup | Carrots, shredded |
| ¼ | cup | Daikon radish |
| ; chopped or shredded | ||
| 2 | tablespoons | Soy sauce |
Directions
Place the barley in a medium pot; add water and bring to a boil.
Reduce heat to simmer, cover and cook for 40 minutes or until all the water is absorbed. Refrigerate for at least 1 hour.
Heat the oil in a large skillet or a wok. Add scallions, celery, carrots, and daikon; saute'.
When vegetables are tender, add barley. Toss them all together and heat.
Sprinkle with soy sauce, shaking it across the pan to cover the barley mixture. Toss to mix.
Source: January 1994 Veggie Life Magazine Posted by: Pattye Zensen 11/13/93