Boribap (Rice and Barley with Vegetables)

By jeknudson

Ann Taylor Pittman, Cooking Light

NOVEMBER 2012

Ingredients

• 1/2 cup uncooked whole-grain barley
• 2/3 cup short-grain white rice
• 5 teaspoons dark sesame oil, divided
• 1 medium carrot, peeled and julienne-cut
• 1 small zucchini, julienne-cut
• 2/3 cup sliced shiitake mushroom caps
• 2/3 cup fresh bean sprouts
• 1/2 (5-ounce) package fresh baby spinach
• 1 1/2 tablespoons shiro miso
• 1 1/2 tablespoons gochujang (Korean chile sauce, such as Annie Chun's)
• 1 cup microgreens
• 1 tablespoon roasted ground sesame seeds

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Cook barley in a large pot of boiling water for 35 minutes or until tender-chewy. Drain.

2. While barley cooks, place rice in a small saucepan; cover with water to 2 inches above rice. Swirl rice with hand in pan to agitate; drain. Repeat procedure 2 more times. Add 2/3 cup water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Combine rice and barley in a large bowl.

3. Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add carrot; sauté 2 minutes or until crisp-tender. Remove from pan. Add 1 teaspoon oil and zucchini to pan; sauté 1 minute or until crisp-tender. Remove from pan. Add 1 teaspoon oil and mushrooms to pan; sauté 2 minutes or until tender. Remove from pan. Add 1 teaspoon oil and bean sprouts to pan; sauté 1 minute or until bean sprouts wilt. Remove from pan. Add remaining 1 teaspoon oil and spinach to pan; sauté 1 minute or until spinach wilts. Arrange vegetables in separate piles over rice mixture. Dollop with miso and gochujang; top with microgreens. Sprinkle with sesame seeds. Mix together at the table.