CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Grains/rice, China, Archived |
5 |
Servings |
INGREDIENTS
1 |
c |
Barley |
2 |
c |
Water |
2 |
tb |
Oil |
1/4 |
c |
Scallion, chopped |
1/2 |
c |
Celery, chopped |
1/2 |
c |
Carrots, shredded |
1/4 |
c |
Daikon radish |
|
|
; chopped or shredded |
2 |
tb |
Soy sauce |
INSTRUCTIONS
Place the barley in a medium pot; add water and bring to a boil. Reduce
heat to simmer, cover and cook for 40 minutes or until all the water is
absorbed. Refrigerate for at least 1 hour.
Heat the oil in a large skillet or a wok. Add scallions, celery, carrots,
and daikon; saute'.
When vegetables are tender, add barley. Toss them all together and heat.
Sprinkle with soy sauce, shaking it across the pan to cover the barley
mixture. Toss to mix.
Source: January 1994 Veggie Life Magazine Posted by: Pattye Zensen 11/13/93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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