Best Stir Fried Barley Recipes

Stir Fried Barley image

Provided by Karl Strasser

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.

Stir-Fried Asian Barley image

Provided by ImPat

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.