Barley Caponata Recipes

EASY CAPONATA

Steps:

• Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
• Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

THAI BARLEY STIR-FRY

Steps:

• In medium saucepan, bring water to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.
• In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken and garlic; stir-fry 3 to 4 minutes.
• Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm.
• Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
• Add basil, mint, hot pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
• Return barley-chicken mixture to skillet; stir-fry 3 minutes.
• Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for authentic Thai finishing touch.