BARLEY****Rice Cooker - Japanese Barley and Rice

By Unblond1

1 hour soak time + 2 hours cook time

Great for both

16/10/15 - Update - topped with my frizzled Ginger & Onions (with a thinly sliced jalapeno thrown in as well - yummy!)

03/11/2016 - I'd forgotten how good this is. I served it under my Asian-style fish but it would work equally well with something saucy - VVG. Also, I put the barley in the rice cooker to soak before I went to work then drained it and added the broth and the rice to it when I got home and it was ready for dinner so it needn't just be a weekend thing.

Ingredients

• 3 servings
• 1/3 cup pearled barley
• 3/4 cup chicken broth
• 1 tbsp. white miso
• 3 tbsp. Lundberg Jubilee or brown blend
• 1 teaspoon roasted sesame oil
• 1 tablespoon Becel or olive oil (or flavoured olive oil)
• Pickled ginger and/or fried shallots and/or minced green onion, toasted sesame seeds or sesame seed/salt blend - to garnish

Preparation

Step 1

* Place the barley in the rice cooker bowl and cover with hot water. Let soak for 1 hour (or all day). Drain and return to cooker.

* Dissolve the miso in the broth and add to the cooker with the rice and the sesame oil. (Alternately, if prepping in the morning, add the broth, miso and oil to a glass jar.)

* Set for brown rice - 1 hour, 20 minutes to 1 hour, 40 minutes. When done, let steam for 10 minutes. Will stay on keep warm for 1 hour.

* Add Becel or oil and close the lid for a couple of minutes to melt. Stir in to loosen grains.

* Serve hot, garnished with sesame seeds and green onions.

Nutrition Facts - 3 Servings

Calories 172.6
Total Fat 6.2 g
Saturated Fat 0.7 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 2.6 g
Cholesterol 0.0 mg
Sodium 369.7 mg
Potassium 88.0 mg
Total Carbohydrate 24.9 g
Dietary Fiber 4.3 g
Sugars 0.7 g
Protein 3.8 g