Boribap (Rice and Barley with Vegetables)

Name: Boribap (Rice and Barley with Vegetables)
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams 1/2 package fresh baby spinach; 118 milliliters uncooked whole-grain barley; 1 medium carrot, peeled and julienne-cut; 5 teaspoons dark sesame oil, divided; 158 milliliters fresh bean sprouts; 2 Tbsps gochujang (Korean chile sauce, such as Annie Chuns); 1 Tbsp roasted ground sesame seeds; 237 milliliters microgreens; 2 Tbsps shiro miso; 158 milliliters sliced shiitake mushroom caps; 158 milliliters short-grain white rice; 1 small zucchini, julienne-cut

Boribap (Rice and Barley with Vegetables) is a dairy free side dish. One serving contains 219 calories, 7g of protein, and 6g of fat. This recipe serves 6. Head to the store and pick up microgreens, roasted ground sesame seeds, zucchini, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 47 minutes.

Instructions

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

Ingredients you will need

Barley

Water

Equipment you will use

Pot

Drain.

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.

Ingredients you will need

Barley

Water

Rice

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Water

Rice

Equipment you will use

Frying Pan

Remove from heat; let stand 10 minutes.

Combine rice and barley in a large bowl.

Ingredients you will need

Barley

Rice

Equipment you will use

Bowl

Heat a medium nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 1 teaspoon oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add carrot; saut 2 minutes or until crisp-tender.

Ingredients you will need

Carrot

Remove from pan.

Equipment you will use

Frying Pan

Add 1 teaspoon oil and zucchini to pan; saut 1 minute or until crisp-tender.

Ingredients you will need

Zucchini

Cooking Oil

Equipment you will use

Frying Pan

Remove from pan.

Equipment you will use

Frying Pan

Add 1 teaspoon oil and mushrooms to pan; saut 2 minutes or until tender.

Ingredients you will need

Mushrooms

Cooking Oil

Equipment you will use

Frying Pan

Remove from pan.

Equipment you will use

Frying Pan

Add 1 teaspoon oil and bean sprouts to pan; saut 1 minute or until bean sprouts wilt.

Ingredients you will need

Bean Sprouts

Cooking Oil

Equipment you will use

Frying Pan

Remove from pan.

Equipment you will use

Frying Pan

Add remaining 1 teaspoon oil and spinach to pan; saut 1 minute or until spinach wilts. Arrange vegetables in separate piles over rice mixture. Dollop with miso and gochujang; top with microgreens.

Ingredients you will need

Sprouts