| | Asian Barley Sauté 1/2 cup pearl barley
1 tablespoon vegetable oil
1/2 pound shiitake mushrooms, diced (about4 cups)
2 cups trimmed snow peas, diagonally sliced
8 scallions, thinly sliced
1 tablespoon grated peeled gingerroot
Two 8-ounce cans sliced water chestnuts, drained
1/2 cup orange juice
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon grated orange zest |
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Cook the barley according to package directions, either in the microwave or conventionally. In a large nonstick skillet, heat the oil. Add the mushrooms; cook, stirring as needed, until golden, 5-6 minutes. Add the barley, snow peas, scallions and ginger; cook, stirring as needed, until the snow peas are softened, 1-2 minutes. Stir in the water chestnuts, orange juice and soy sauce; cook, stirring as needed, until the liquid is absorbed, about 5 minutes. Stir in the orange zest. Makes 4 servings |
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