Stir Fried Asian Barley Recipes

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STIR FRIED BARLEY



Stir Fried Barley image

This is a great side dish,serve with baked chicken or fish.Sometimes you just want something different.7/1/13

Provided by Karl Strasser

Categories     Other Side Dishes

Time 1h20m

Number Of Ingredients 12

1 tsp low sodium chicken base
1 pt water
1/3 c onion (diced)
2 clove garlic (minced)
6 oz barley
1 clove shallots (small diced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 large carrot (small diced)
2 medium celery ribs (small diced)
1/4 c olive oil, extra virgin
1 1/2 tsp fresh thyme (chopped)

Steps:

  • 1. Preheat oven to 350.Prepare stock by combining chicken base with water.
  • 2. In a saucepan cook the onion and garlic in a small amount of stock until the onions are translucent.
  • 3. Add the barley and the remaining stock. Bring the liquid to a boil and cove the pot lightly.
  • 4. Cook in the oven until the barley is tender and all of the liquid has absorbed, about 45 minutes.
  • 5. In a medium saucepan, cook the shallots, peppers, carrots and celery in the oil until tender.
  • 6. Add the barley and thyme and stir-fry until heated thoroughly.

BARLEY STIR-FRY



Barley Stir-Fry image

I make this last night, we had it with a grilled chicken breast and bread sticks. Very tasty and filling. Points 2.

Provided by Dancer

Categories     Oranges

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup pearl barley
2 teaspoons canola oil
1 medium red onion, diced
1 red bell pepper, seeded and diced
2 ounces fresh shiitake mushrooms, stemmed and chopped
8 snow peas, cut lengthwise into thin strips
2 scallions, green and white parts, chopped
3/4 teaspoon ginger, grated, peeled, according to taste
1/2 cup orange juice
1 tablespoon reduced sodium soy sauce or 1 tablespoon teriyaki sauce
salt & freshly ground black pepper, to taste

Steps:

  • Bring 2 cups water to boil in deep saucepan.
  • Add barley. When liquid returns to boil, reduce heat, cover, and simmer 30 to 40 minutes, or until barley is almost tender.
  • Makes 2 cups cooked barley.
  • Heat the oil in a medium, non-stick skillet over high heat.
  • Stir-fry onion and red pepper 1 minute.
  • Add mushrooms and stir-fry until they look moist, about 1 minute.
  • Add snow peas, scallions, ginger, and stir-fry 15 seconds.
  • Add cooked barley, orange juice, teriyaki sauce, and salt and pepper to taste, if desired.
  • Cook until barley is heated through.
  • Serve immediately.

Nutrition Facts : Calories 157.9, Fat 2.8, SaturatedFat 0.3, Sodium 156.1, Carbohydrate 30.9, Fiber 5.7, Sugar 6.3, Protein 4

THAI BARLEY STIR-FRY



Thai Barley Stir-Fry image

The National Barley Foods Council shares this Thai-flavored dish that is loaded with nutrition yet easy on calories. Cook the barely ahead and you can easily prepare this dish on a weeknight after work.

Provided by Pinay0618

Categories     Grains

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup water
1/2 cup pearl barley
2 tablespoons vegetable oil (divided)
2 boneless skinless chicken breast halves, cut into bite-size pieces
2 garlic cloves, finely chopped
1 cup thinly sliced eggplant
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint leaves
8 -10 drops hot pepper sauce
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 teaspoon soy sauce
3 tablespoons chopped peanuts
shredded red cabbage, for garnish
carrot curls, for garnish

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.

Nutrition Facts : Calories 278.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 34.2, Sodium 272.3, Carbohydrate 27.1, Fiber 6, Sugar 3.7, Protein 18.8

STIR-FRIED ASIAN BARLEY



Stir-Fried Asian Barley image

From a low GI cookbook. Times are estimated. For a vegetarian version omit bacon. Given a low GI rating.

Provided by ImPat

Categories     Lunch/Snacks

Time 30m

Yield 4-6 lunch, 4-6 serving(s)

Number Of Ingredients 15

2 cups pearl barley (400grams/13oz)
cooking spray
2 eggs (lightly beaten)
1/4 cup water (60ml/2floz)
1 teaspoon sesame oil
1 teaspoon canola oil
3 spring onions (scallions sliced)
100 g fat free bacon (3 1/2oz chopped)
1 celery rib (medium sliced)
1 red capsicum (medium bell pepper diced)
1 carrot (medium diced)
1 cup peas (155g/5oz fresh or frozen)
200 g Broccolini (6 1/2oz chopped)
2 tablespoons reduced sodium soy sauce
1 tablespoon sweet chili sauce

Steps:

  • Cook the barley in a large pan of boiling water for 40 minutes or until soft, adding more water if necessary and then drain and set aside.
  • Lightly spray a wok with canola oil spray and heat over medium heat,.
  • Whisk together the eggs and 2 tablespoons of the water and pour into the wok and swirl to coat, cooking the omelette until set, lifting the egg to allow the uncooked egg to run underneath and then remove the omelette and drain on absorbent paper for 5 minutes and then shred into thin strips.
  • Heat the oils in the wok and add the spring onions and bacon and stir fry for 3 minutes or until soft and then add the celery, capsicum, carrot and remaining water and stir fry for 5 minutes and then add the peas and broccolini and cook until tender.
  • Stir in the barley and combined soy and sweet chilli sauces and cook until heated through and then fold through the omelette and serve.

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